Subj : Ethnic Foods Month - 4
To   : All
From : Dave Drum
Date : Thu Sep 22 2022 09:27:26

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: French Ragout of Mutton
 Categories: Lamb/mutton, Herbs, Vegetables, Stews
      Yield: 4 Servings
 
MMMMM---------------------------RAGOUT--------------------------------
    1/2 ts Flour
           Salt and pepper
  1 1/2 lb Lamb chump; boned, trimmed,
           - cut into generous pieces *
      1 ts Sugar
      1 c  Water or stock
           Butter for frying
      1    Sprig parsley; chopped

MMMMM--------------------------TURNIPS-------------------------------
      1 lb Young turnips; peeled, in
           - half inch dice
           Butter for frying
 
  * A cut taken from the lower back
  
  Season the flour with salt and pepper and place in a
  plastic bag with the pieces of lamb. Holding the bag
  closed, give it a good shake so the meat gets coated
  with the flour.
  
  Melt the butter in an ovenproof dish with a lid. Add
  the lamb and fry over medium heat, turning the pieces
  so they get evenly browned.
  
  Pour in the water or stock and stir, making sure any
  sticky bits from the bottom of the pan are brought
  into the sauce. Bring to a boil, add the sugar lump,
  and simmer for 1-2 minutes.
  
  Put on the lid and bake in a 325+|F/163+|C oven for
  about 40 minutes. Test the meat with a knife to see if
  it is tender. If not, give it another 10-15 minutes.
  
  Taste and add more salt and pepper, if needed. Sprinkle
  generously with chopped parsley.
  
  About 20 minutes before serving, melt a good lump of
  butter in a large frying pan. Add the diced turnips in
  a single layer and fry them over medium heat, moving
  and turning them about so they brown but do not burn.
  
  Season with a little salt & pepper and serve with the
  lamb.
  
  Mrs Charles Darwin's Recipe Book from by Glitterati Inc.
  
  Recipe from: http://www.telegraph.co.uk
  
  Uncle Dirty Dave's Archives
 
MMMMM

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