Mutton Stew

Ingredients

• Three pounds of shoulder of mutton
• One-half pound of salt pork
• One large onion
• One cupful of milk
• Two table-spoonfuls of flour
• Salt and pepper

Method

1. 1

   Trim the mutton of every particle of fat, and cut it into pieces half the size of a tea-cup; nearly cover with hot water, place it on the fire and let it simmer slowly, closely covered, for half an hour.

2. 2

   Then add the pork and onion, season to taste with salt and pepper, and stew slowly until the meat is tender.

3. 3

   Lift the meat out with a skimmer, and place it on the serving dish; add the milk to the gravy in the kettle.

4. 4

   When the gravy is hot, add the flour stirred to a paste with a little cold milk.

5. 5

   When these are well cooked together, taste the gravy, and add more seasoning if necessary; then pour it over the mutton, and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 75. The excerpt below is the record exactly as published.

MUTTON STEW. Three pounds of shoulder of mutton. One-half pound of salt pork. One large onion. One cupful of milk. Two table-spoonfuls of flour. Salt and pepper

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