vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Mutton, Ragout of, French
From Harper's cook book encyclopædia, 1902
Serves 4
Serve very hot.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 256. The excerpt below is the record exactly as published.
Mutton, Ragout of, French. — Place 3 ozs. of butter in a stewpan ; as it melts, stir in two table-spoonfuls of flour; continue to stir until it is 228 Mutton, Saddle of MUTTON Mutton, Shoulder of nicely browned, then put in the mutton, cut into square pieces, and sufficient water to nearly cover the mutton; flavor with a few sprigs of parsley, which must afterwards be removed. Add two lumps of sugar
Cook this with the app: pantry check, scaling, and the assistant.