Mutton Ragout
From The complete cook book, 1900
Serves 4
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 74. The excerpt below is the record exactly as published.
MUTTON EAGOUT. Chop one pint of cold cooked mutton. Now into a granite or porcelain lined saucepan put two tablespoon- fuls of butter, one cup of stock or water, one-half can of French peas masbed, one-half head of lettuce shredded, salt and pepper to taste. Cover and cook slowly one hour and a quarter, and serve with boiled rice. WELSH RAREBIT. One quarter pound of soft American cheese broken in small pieces or grated, two tablespoonfuls of butter
Cook this with the app: pantry check, scaling, and the assistant.