Mutton Stew for Two

Ingredients

• two mutton chops
• two slices of French turnip
• two small onions whole
• two common-sized potatoes
• one teaspoonful of salt

Method

1. 1

   Place mutton chops in a shallow pan, cover with boiling water, and simmer for one hour.

2. 2

   Add turnip and onions, and when nearly tender, add soaked and scalded potatoes.

3. 3

   Thicken gravy with flour and serve over the meat.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 141. The excerpt below is the record exactly as published.

or Mutton Chops, — Wipe with a wet cloth; re- move the skin and extra fat ; have a frj'ing-pan hissing hot, without any fat ; put in the chops and cook one minute, turn, and sear the other side ; cook more slowl}' until done, five minutes if liked rare. Stand them up on the fat edge to brown the fat, without over-cooking the meat. When nearly done, sprinkle a little salt on each side. Drain on paper, and serve hot, either plain or with tomato or Souhise sauce. Mutton Outlets^ Breaded, — Trim the cutlets, and season with salt and pepper. Dip in crumbs^ beaten egg^ and crumbs again, and fry in smoking hot fat^ four to six minutes if rare, eight to ten if well done. Ar- range in the centre of a hot dish, and pour tomato sauce around them, or place them around a mound of mashed potatoes or spinach. Trim the bones with a paper 7'uffle ; or arrange them with the bone end up, stacked like bayonets, and gar- nish with staffed tomatoes. Fig. 27. Chops en Papillate , — Wipe, trim, wrap in but- Paper Ruffle, ^gj,^^ papers, and broil from three to five min- utes ; season, and serve plain or trimmed with paper ruffles. Or make a thick sauce with one cup of boiling stoch^ thickened with one heaping tablespoonful of flour and one tablespoonful of butter^ cooked together and flavored with mushrooms^ parsley.^ and lemon juice. La}' the cutlets on clean papers, spread the sauce over them, fold the The Boston Cook Booh 237 edges, place in a pan in the oven for ten minutes. Serve in the papers. If the chops be tough, dip them in olive oil before broiling. Fricassee of Mut- ton or Lamb with Peas. — Cut two pounds of the breast of mutton or lamb into square pieces. Dredge with salt and Jlour^ and brown in . butter ov drippings. Put them in a stew- pan with one onion sliced, cover with boiling water.^ and simmer until the Fig 28. Chop. bones slip out. Eemove the bones, strain the liquor, skim off the fat, and when the liquor boils again, add the meat, salt^ and pepper^ and stew until nearly tender ; then add one quart of peas^ or one pint of boiled mac- aroni cut into half -inch pieces, or one pint of asparagus tips^ and sim- mer fifteen minutes. Mutton Stew for Two. — Two mut- ton cliops^ cut from near the shoul- der. Put them in a shallow pan having a tight cover. Pour on boiling water to the depth of one inch ; cover and simmer one hour ; add more water as it boils awa}^, using only enough to keep the meat from burning. Add two slices of French turnip^ two small onions whole ; and when the meat and turnip are nearl}" tender, add two common-sized potatoes^ having first soaked Fig. 29. Chop in Paper. 238 The Boston Cook Book, and scalded them. Add one teaspoonful of salt

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