Economical Ragout

Ingredients

• Take the shank end of a shoulder of mutton
• add 1 tablespoonful of vinegar
• 1 teaspoonf salt
• and pepper mixed
• 4 small tu
• 3 parsnips
• of a root of celery
• and 4 shi

Method

1. 1

   Put the meat in a saucepan, cover it with warm water, and stew gently for half an hour, then add the vegetables.

2. 2

   Stew this all together for three-quarters of an hour more, take out the meat and vegetables, remove the fat from the liquor, thicken it, stir in a spoonful of sharp brown sauce and a tablespoonful of chopped parsley; put back the meat in it, heat up together for five minutes and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 31. The excerpt below is the record exactly as published.

Economical Ragout. Take the shank end of a shoulder of mutton, put a saucepan, add 1 tablespoonful of vinegar, 1 teaspoonf salt and pepper mixed, cover it with warm water, and : stew gently for half an hour, then add 4 small tu left whole, 3 parsnips, \ of a root of celery, and 4 shi

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