(1754). Stewed Lamb, Duglere (Ragout D'Agneau A La Duglere)

Have an equal weight of the rack, breast, and loin of lamb; suppress the skin from the rack, also the chine bone, and cut the ribs quite short nearly level with the large fillet, then divide these meat across in even pieces each one being an inch and a quarter wide. Cut the breast into inch and a half squares after paring and suppressing the skin; cutoff all the fat from the loin and remove the skin and chine bone, then divide it into inch and a quarter wide pieces. Fry these meats colorless in either lard or butter with two medium onions, one small carrot cut lengthwise in four and a pinch of sugar; when they begin to brown drain off the fat and moisten to half the heighth with stock (No.194a) adding a garnished bouquet (No.123);lct the liquid fall to a glaze not allowing it at any time to cook too fast, and keeping it well covered; have the meats brown nicely. then remoisten to their heighth and reduce this liquid. When half cooked drain off the piece to pare and return them again to the saucepan with the broth and half a bottleful of white wine: when the meal is thoroughly done and the liquid reduced to half, throw in some fresh green peas, young carrots, small unions, small new potatoes and new flageolet beans, first putting in thoose taking the longest to cook, having previously browned the onions in a frying pan.

Finish rooking. Dress the meats around the vegetables, skim the fat from the stock and strain it over all.

(1755). Stewed Lamb, Navarin (Ragout D'Agneau Navarin)

Suppress all the bones of a leg of lamb, remove the fat and sinews, then cut it up into squares an inch and a half in size; put these pieces into a bowl to season with salt and pepper. adding a bunch of parsley garnished with thyme, bay leaf, garlic and cloves, also some Madeira wine, let marinate fur seven hours; after the lapse of this time drain the meat and fry with grated fat pork and half a pound of small dice pieces of blanched bacon; moisten with the Madeira from the marinade adding also the aromatics and some brown sauce (No. 414); cook the whole over a slow fire for two and a half hours skimming and adding half a bottleful of white wine. After the stew has been cooking for one hour put in with it a quart of fried and slightly browned turnip balls. Three-quarters of an hour later both meat and turnips should be done, skim nicely, season to taste and serve, dressing the meat in the center of the dish, the turnips around and the strained sauce over all.

(1756). Stewed Lamb, Parisian Style (Ragout D'Agneau A La Parisienne)

Bone and cut off all fat and sinews from a shoulder of lamb; divide it into one inch and three-quarters pieces and fry these either in butter or good fat; when the meat is a golden color, drain off all the fat and moisten with one quart of blown sauce (No.414), a pint of stock (No.l94a) and a pint of white wine: add a bunch of parsley garnished with thyme, bay leaf and garlic, salt and pepper. Boil, skim and simmer, and after it has been cooking for three-quarters of an hour put in forty small onions fried in butter and as many potato balls, three-quarters of an inch in circumference, half a pint of tomato puree (No. 730), and a pound of small, cooked mushroom heads; it takes about an hour and a half to cook this stew properly. When cooked remove the bunch of parsley, skim off the fat from the stew and dress in the center of a dish, surround it with the vegetables and pour the strained sauce over all.