Mutton Stew

Ingredients

• Remove the skin from three pounds of mutton.
• about five tablespoonfuls of liquid
• one scant quart of sliced onion
• one tablespoonful of flour
• one quart of boiling water
• three teaspoonfuls of salt
• one teaspoonful of pepper
• one quart of sliced raw potato
• one tablespoonful of finely chopped parsley

Method

1. 1

   Cut fat from mutton, cook until liquid forms.

2. 2

   Remove fat, add onion, cover, and cook slowly for one hour.

3. 3

   Stir in flour and mutton, cook until slightly browned.

4. 4

   Add boiling water, salt, and pepper.

5. 5

   Simmer for one hour and three-quarters, then add potatoes and parsley.

6. 6

   Simmer until tender, adjust seasoning, and serve hot.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 95. The excerpt below is the record exactly as published.

Mutton Stew Remove the skin from three pounds of mutton cut from the shoulder. Cut the fat from it, place in a saucepan, and cook it until there is about fi ve tablespoonfuls of liquid. Remove the fat and add one scant quart of sliced onion. Cover and place where it will cook slowly for one hour. Occasionally stir it. Then stir in one tablespoonful of flour and the mutton cut in small pieces. Cook until it is slightly browned, and then add one quart of boiling water, three teaspoonfuls of salt, one teaspoonful of pepper. Let it simmer for one hour and three-quarters, then add one quart of sliced raw potato and one tablespoonful of finely chopped parsley

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