Duglérès Mutton Ragout

Ingredients

• Choose a neck of mutton
• four ounces of onion
• three ounces of carrot
• three ounces of turnip
• an ounce and a half of butter
• a gill of white wine

Method

1. 1

   Cut the mutton into cutlets, trim, and prepare a broth.

2. 2

   Mince onion, carrot, and turnip, fry in butter, then add the meat.

3. 3

   Moisten with broth and a bouquet garni, reducing gradually.

4. 4

   Add white wine and simmer slowly, adding seasonal vegetables towards the end.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 40. The excerpt below is the record exactly as published.

UGLtRi^S MUTTON RAGOUT. 89 two tablespoonfuls of finely grated horseradish and a seasoning of salt and pepper. Boil up, simmer for fifteen minutes, stir in through a pointed strainer a dessert-spoonful of flour mixed with a coflTeecupful of milk, boil, take off the fire, add a teaspoonful of tarra- gon vinegar, and one of made mustard, pass through a hair sieve, warm up, and finish with a dessert- spoonful of freshly grated horseradish and the yolk of a raw egg. This is perhaps the highest type of haricot, and is, if carefully done, most excellent. Choose a neck of mutton, cut it up into cutlets, shorten the bones of these close to the top of the meat, 3- DtigUySs , ,, , . . , , , mutton and set all the trimmings to make a broth. ragoiit. The meat must be very neatly trimmed, and a good broth prepared ; then proceed as follows ; — Mince small four ounces of onion, three ounces of carrot, and three of turnip ; fry this in a fricandcau-'^d.n over a low fire with an ounce and a half of butter, seasoning with salt and a dust of sugar. When part- fried put in the pieces of meat and continue the frying till the latter are slightly browned ; then moisten up to half the height of the meat with broth and put in a bouquet garni. Let the liquid fall gradually to a glaze, keeping the vessel uncovered, and then moisten again level with the surface of the meat. Proceed as before to gradually reduce, once more moistening : when the meat seems half-cooked drain off the broth, trim the meat as for the ragoftt given in Menu xxv. : skim the fat from the broth and return both to the rinsed-out pan, adding a gill of white wine

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