Blanquette of Mutton

Ingredients

• a quart and a half cold water
• two tablespoons of butter
• two of flour
• a pint of the liquor
• a level teaspoon of salt
• a saltspoon of pepper
• the yolks of two eggs
• four tablespoons of cream

Method

1. 1

   Cut the meat from a shoulder of mutton in cubes.

2. 2

   Put the bones in a kettle, add cold water, bring to a boil, skim, and add the meat.

3. 3

   Cover, boil, and simmer for an hour and a half.

4. 4

   Rub together butter and flour; add the liquor, stir until boiling, then add salt, pepper, and the meat.

5. 5

   Remove from fire, add beaten yolks with cream, reheat but do not boil.

6. 6

   Serve in a border of boiled rice.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 155. The excerpt below is the record exactly as published.

Blanquette of Mutton Cut the meat from a shoulder of mutton in cubes half an inch in size. Put the bones on the bottom of a kettle, add a quart and a half cold water; bring to the boiling point, skim and add the meat. Cover, bring to a boil and simmer for an hour and a half. Rub together two tablespoons of butter and two of flour; add a pint of the liquor in which the meat was cooked; stir until boiling, then add a level teaspoon of salt, a saltspoon of pepper and the meat. Take from the fire, then add the yolks of two eggs beaten with four tablespoons of cream

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