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Lamb Ragout

4 servings

Ingredients

• Lamb meat, not leg (a little)
• Water (a little)
• Salt (a little)
• Flour (a little)
• Butter (a little)
• Lemon slices (a little)
• Pearl onions (a little)
• Pickled cucumbers (a little)

Instructions

1. Use any cut of lamb except the leg.
2. Place the meat, cut into small, square pieces, in enough boiling water to just cover it, salt immediately, skim later, and cook until half tender.
3. Strain the broth through a sieve, brown the flour in butter, add the defatted broth, and reduce to a creamy sauce, seasoning with a few lemon slices without seeds, some pearl onions, and a few slices of pickled cucumbers.
4. Add the meat and cook until fully tender.

Modernized from a treasured 19th-century German cookbook.