Mutton Stew
From Physical culture cook book, 1901
If green corn is in season, add the grains from the corn one hour before serving.
Presented as published in 1901. 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 Physical culture cook book (1901) by Richardson, Mary Mrs., page 29. The excerpt below is the record exactly as published.
Mutton Stew. — Cut up three or four pounds of mutton — one of the cheaper cuts as the shoulder will do — and remove the fat. Put in enough cold water to cover and stew slowly one hour, covered ; then add one slice of onion, salt and stew one and a half hours longer. Thicken the gravy and pour over the meat. If green corn is in season, add the grains from one-half dozen ears
Cook this with the app: pantry check, scaling, and the assistant.