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Mutton Ragout, French Style
From Cassell's dictionary of cookery, 1892
Serves 6
Time: one hour. Serves six.
Presented as published in 1892. 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
Nutrition per serving
431Calories
27 gProtein
15 gCarbs
40 gFat
Full nutrition (33 nutrients)
Calories431 kcal
Protein27 g
Carbohydrates15 g
Fiber1.2 g
Sugars11 g
Total Fat40 g
Saturated Fat12 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.3 g
Cholesterol139 mg
Sodium102 mg
Potassium533 mg
Calcium43 mg
Iron2.5 mg
Magnesium40 mg
Phosphorus269 mg
Zinc5.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B123.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)9.4 mg
Folate69 mcg
Choline0 mg
Caffeine0 mg
Water157 g
Estimated from matched ingredients across 6 servings.
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.
three ounc^es of butter in a stewpan ; as it melts, MUT (449) MUT stir in two table-spoonfuls of flour ; continue to stir until it is nicely browned, then put in about two pounds of breast or neck of mutton cut into square pieces, and sufficient water to nearly cover the mutton ; flavour with a few sprigs of parsley, which must afterwards be removed. Add two lumps of sugar, and pepper and salt to taste. When it has once boiled, re- move to the side of the fire, and be careful only to let it simmer for an hoirr. Fry to a nice brown three good-sized turnips
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