Mutton Stew, Fermiere

Ingredients

• three pounds of breast or shoulder of mutton
• one ounce of butter
• six small onions
• three tablespoonfuls of flour
• three pints of light white broth or water
• a good tablespoonful of salt
• a teaspoonful of pepper
• half a teaspoonful of nutmeg
• two carrots
• two turnips
• one crushed clove of garlic
• a bouquet

Method

1. 1

   Put into a saucepan three pounds of mutton cut into square pieces, with one ounce of butter and six small onions.

2. 2

   Cook for ten minutes until golden.

3. 3

   Add three tablespoons of flour, mix well, and moisten with three pints of broth or water, stirring continually while boiling.

4. 4

   Season with salt, pepper, and nutmeg.

5. 5

   Add two carrots and two turnips cut in square pieces, a bouquet, and one crushed clove of garlic.

6. 6

   Cook on moderate fire for thirty minutes, then add half a pint of lima beans and cook for another fifteen minutes.

7. 7

   Skim off the fat, remove the bouquet, and serve.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 189. The excerpt below is the record exactly as published.

Mutton Stew, Fermiere.— Put into a saucepan three pounds of breast or shoulder of mutton cut into square pieces, with one ounce of but- ter, and six small onions. Cook for ten minutes, or until of a good golden color. Add three tablespoonfuls of flour, mix well together, and moisten with three pints of light white broth or water, stirring continually while boiling. Season with a good tablespoonful of salt a teaspoonful of pep- per, and half a teaspoonful of nutmeg, adding two carrots and two turnips, cut in square pieces, a bouquet (No. 254), and one crushed clove of garlic. Cook on a moderate fire for thirty minutes ; put in half a pint of lima beans, and let the whole cook again for fifteen minutes. Skim off the fat well, remove the bouquet and serve. 656. Mutton Stew? Solferino. — Proceed as directed for No. 655, adding half a pint of carrots and a like quantity of turnips, both cut with a vege- table-spoon ; cook these thirty minutes with the stew, and ten minutes before serving add half a pint of stewed tomatoes (No. 1027) instead of the lima beans. 657. Mutton Stew a la Marseillaise.— The same as for No. 655, but instead of the other garnishings, add one pint of stewed tomatoes (No. 1027), four cloves of crushed garlic, two chopped onions, and twelve minced mushrooms. Let cook for thirty minutes, and serve with chopped parsley sprinkled over. 658. Mutton Stew, Portugaise. — Proceed the same as for No. 655, replacing the garnishing with three stuffed tomatoes (No. 1023), and three timbales of cooked rice (No. 501), nicely arranged around the dish. 659. Mutton Stew with Potatoes. — Exactly the same as for No. 655, replacing the garnishing with one pint of potatoes cut in quarters, (paring the edges a little), also six small onions. Let cook thirty minutes, and serve. 660. Irish Mutton Stew. — Cut in square pieces three pounds of mutton; wash well, drain, and put them in a saucepan, covering with fresh water. Let them come to a boil ; then remove into another pan. Clean the pieces well again, return them to the saucepan and cover them with boiling water. Place on the fire, seasoning with two tablespoonfuls of salt, a teaspoonful of pepper, and half a teaspoonful of nutmeg. Add two carrots, two turnips, all cut up, six small onions, and a bouquet (No. 254). Let cook for twenty-five minutes, then add half a pint of potatoes 250 THE TABLE. cut in quarters. Dilute half a cupful of flour with half a pint of water, strain it into the stew, stirring thoroughly, and cook again for twenty-five minutes. Remove the bouquet, thoroughly skimming it before serving. 661. Mutton Kidneys en Brochette au Petit Sale — Split twelve mutton kidneys in two, but do not separate the parts; remove the skin, place them in a deep plate, and season with a tablespoonful of salt, and a teaspoonful of pepper, adding two tablespoonfuls of sweet oil. Roll them well. Take six skewers, put a skewer through the two kidneys in the centre, and repeat the same for the others. Broil four minutes on each side. Arrange on a hot dish, pour a gill of maitre d'hotel butter (No. 145) over, and cover with six slices of broiled bacon (No. 754.) 662. Mutton Kidneys Sautes, Madeira Sauce. — Pare well twelve mut- ton kidneys and cut them into slices. Put into a frying-pan, with one ounce of butter

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