Mutton Ragout
From Chafing dish possibilities, 1898
Presented as published in 1898. 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 Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 15. The excerpt below is the record exactly as published.
Mutton Ragout Beat currant jelly, that it may be easily meas- ured. Put three tablespoons jelly in hot blazer, add one teaspoon lemon juice and two table- spoons butter. When butter is melted, reheat thin slices of cold boiled mutton in sauce. Season with salt and paprika. Mock Terrapin Mash the yolks of three hard-boiled eggs, and season with one-half teaspoon salt, one-half teaspoon mixed mustard, and one-eighth tea- spoon paprika. Add one cup chopped, cooked mutton and one-half cup cream. Put into a hot blazer, and when thoroughly heated add two tablespoons sherry wine. Serve on toast. Mutton with Currant Jelly Sauce Brown two tablespoons butter
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