Mutton Ragout

Ingredients

• 2 lbs. of mutton, lean, without bones
• Salt
• pepper
• 2 tbsps. of flour
• 1 large onion
• % qt. bouillon or water
• % lb. of butter
• 1 wineglass red wine

Method

1. 1

   Cut meat into 1.5 inch pieces.

2. 2

   Cook butter with onion, add meat and cook for 10 minutes.

3. 3

   Stir in flour, add bouillon, salt, and pepper, and cook until done.

4. 4

   Pour in red wine during the last 15 minutes.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 32. The excerpt below is the record exactly as published.

MUTTON RAGOUT. Quantity for 6 Persons. 2 lbs. of mutton, lean, without Salt, pepper bones 2 tbsps. of flour 1 large onion % qt. bouillon or water % lb. of butter 1 wineglass red wine

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