XLIX
William De Leftwich Dodge
RAGOUT DE MOUTON
I think my favorite dish is “Ragout de Mouton,” or, I would say, the one I cook the best.
The way it’s done is this:
Cut up lamb in small pieces and fry it in a frying pan. Slice three or four carrots and onions and fry them with it. When these are nicely browned, put into a pot, cover with water, and let boil slowly for an hour. Then put in a few potatoes and turnips (cut up in small pieces), and boil until done. Season as you see fit.