FoodNet
gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

A Good Family Stew of Mutton

From Modern cookery, in all its branches, 1884

Serves 7

In summer, substitute with cucumbers, green onions, and peas.

Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

543Calories
32 gProtein
33 gCarbs
31 gFat
Full nutrition (33 nutrients)
Calories543 kcal
Protein32 g
Carbohydrates33 g
Fiber9.2 g
Sugars19 g
Total Fat31 g
Saturated Fat13 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.6 g
Cholesterol113 mg
Sodium269 mg
Potassium1557 mg
Calcium156 mg
Iron3.1 mg
Magnesium80 mg
Phosphorus394 mg
Zinc6.5 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C64 mg
Vitamin A1623 mcg
Vitamin E1.3 mg
Vitamin K26 mcg
Vitamin B60.7 mg
Vitamin B124 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)12 mg
Folate185 mcg
Choline17 mg
Caffeine0 mg
Water462 g

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 229. The excerpt below is the record exactly as published.

A GOOD FAMILY STEW OF MUTTON. Put into a broad stewpan or saucepan, a flat layer of mutton chops, freed entirely from fat and from the greater portion of the bone, or in preference a cutlet or two from the leg, divided into bits of suitable size, then just dipped into cold water, seasoned with pepper, and lightly dredged with flour ; on these put a layer of mild turnips sliced half an inch thick, and cut up into squares ; then some carrots of the same thickness, with a seasoning of salt and black pepper between them ; next, another layer of mutton, then plenty of vegetables, and as much weak broth or cold water as will barely cover the whole ; bring them slowly to a boil, and let them just simmer from two to three hours, according to the quantity. One or two minced onions may be strewed between the other vegetables when their flavour is liked. The savour of the dish will be increased by browning the meat in a little butter before it is stewed, and still more so by frying the vegetables lightly as well, before they are added to it. A head or two of celery would to many tastes improve the flavour of the whole. In summer, cucumber, green onions, shred lettuces, and green peas may be substituted for the winter vegetables. Mutton, free from fat, 2£ lbs. ; turnips, 3 lbs ; carrots, 3 lbs. ; celery (if added), 2 small heads
Read the full page as publishedCollapse the page

Cook this with the app: pantry check, scaling, and the assistant.