are time-saving but still require a
good hour of extra cooking, and of
course the ritual seasoning of olive
oil and lemon.
RAGOÛT DE MOUTON À LA CATALANE
2 lb of leg or loin of mutton, an onion,
2 cloves of garlic, a tablespoon of
concentrated tomato purée or ½ lb of
fresh tomatoes, ½ lb of bacon, herbs, ½
lb of chick peas (see p. 132), white
wine or port.
Cut the meat and the bacon into
thick squares; brown them on each
side in pork or bacon fat or oil; add
the garlic and the tomato purée or
the fresh tomatoes, skinned and