(1757). Stewed Lamb, Peruvian Style (Ragout D'Agneau A La Peravienne)

Cut up into inch and a half squares one leg of raw yearling lamb; season the pieces with salt, pepper, allspice, two ounces of minced onions and squeeze the juice of a lemon over; let macerate in this for two hours, then drain them off and fry in butter; moisten with stock (No. 194a) and espagnolesauce (No.414) - half of each - to three-quarters of the height of the meats, then cook in a slow oven. After the meat is done, skim the fat from the stock and add to the stew one quart of cooked Lima beans (No. 2699); let the whole simmer on the range for fifteen minutes, then dress with the sauce and garnish around with sweet peppers fried in oil.

(1758). Stewed Lamb, Irish Style (Ragout D'Agneau A L'Irlandaise)

Cut some Iamb tendrons into squares: shorten the rib bones of a rack, cutting it about level with the large fillet, suppress the skin and chine bone, and with the parings of both these meats, prepare a mutton broth. Plunge the tendrons into boiling water placed in a saucepan, put it on the tire, skim, then drain and pare the pieces and return them to the same saucepan with two small onions, one garnished bouquet, two finely shredded raw potatoes and proper seasoning; moisten to the height of the meat with the prepared broth, strained and free of fat. Cook the stew over a moderate fire in such a way that when the lamb is nearly done, the liquid is found reduced to half and slightly thickened, and the potatoes well dissolved, pass the sauce through a tammy; now add to it a garnishing of raw potatoes pared like olives and about the size of a walnut; and small blanched onions, also the meat; season with salt and pepper and continue to cook, both the meat and potatoes and onions should be done at the same time.

Dress the lamb in a deep dish with the potatoes and onions around and strain the sauce over.

(1759). Stewed Lamb With Turnips (Ragout D'Agneau Aux Navets)

To be made with two pounds of shoulder and one pound of breast of lamb. Cut up into one and three-quarters to two inch pieces, the best part of a shoulder and breast, having two-thirds of the shoulder to one-third of the breast. Heat some lard in a saucepan, put in the meat and brown while stirring, season with salt and a pinch of sugar, and when of a nice reddish brown, dredge over a spoonful of flour, live minutes later, drain off the fat and moisten to a little more than the heighth of the meat with broth (No. 194a), adding a bunch of parsley garnished with thyme and bay-leaf and a few grains of pepper. Boil together for five minutes, then withdraw the saucepan to a slower fire in order to cook the lamb without reducing the liquid too rapidly; pour in at intervals a few spoonfuls of broth and when the meat is three-quarters done, mix into the stew a garnishing of turnips shaped into balls or else quartered, browned in a pan with butter. Finish to cook the turnips in the stew. Just when ready to serve rub a piece of garlic on an iron spoon and let it steep in the stew for a few moments, dress the meat on to a dish, garnish around with the turnips and pour the strained sauce over.