Mutton Ragout

Ingredients

• two turnips
• two carrots
• two onions
• two ounces of butter
• about half a pint
• a sprig or two of parsley
• some pepper
• some salt

Method

1. 1

   Slice thinly the turnips, carrots, and onions.

2. 2

   Brown the onions in a stewpan with butter, shaking in a little flour.

3. 3

   Cut small chops from cold mutton, brown them, then add broth or water, turnips, carrots, parsley, pepper, and salt.

4. 4

   Stew gently until vegetables are tender.

5. 5

   Arrange meat in a circle with vegetables in the center and sauce over all.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 977. The excerpt below is the record exactly as published.

utton, Ragout of.— Slice thinly two turnips, two carrots, and two onions ; these last brown in a broad-bottomed stewpan with two ounces of butter or dripping, shaking in a little flour, and stirring to prevent it from browning too quickly. Cut small short chops from a cold roast loin or neck, or from the breast small square pieces, free them from fat, and brown them on each side in the same butter; then pour in as much weak broth or water as may be required, say about half a pint, and add the sliced turnips and carrots, a sprig or two of parsley, and some pepper

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