French Ragout of Mutton

Ingredients

• about 2 pounds of mutton
• 2 ounces of butter
• 2 tablespoonfuls of flour
• 1 saltspoonful of pepper
• 4 ditto of salt
• 4 ditto of sugar
• 6 sprigs of parsley
• about 30 pieces of turnips

Method

1. 1

   Cut mutton into 2-inch pieces, melt butter, add flour to make a roux, then add meat and stir for 20 minutes.

2. 2

   Add a little water, pepper, salt, sugar, and parsley.

3. 3

   Simmer.

4. 4

   Fry turnips until brown, add to stewpan with meat when done.

5. 5

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 53. The excerpt below is the record exactly as published.

French Ragout of Mutton.— Take about 2 pounds of the scrag or any other part, with as little fat as possible, cut into pieces about 2 inches square ; put into a pan 2 ounces of butter, or good fat, when melted, add 2 tablespoonfuls of flour, stir with a wooden spoon till forming a brownish roux, add the meat, and stir it round for 20 minutes, add a little water, but not enough to cover, 1 saltspoonful of pepper, 4 ditto of salt, and 4 ditto of sugar, 6 sprigs of parsley

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