Mutton Stew with Vegetables

Ingredients

• 3 lb. of lean mutton
• 2 table-spoonfuls of salt
• 1 teaspoonful of pepper
• ½ teaspoonful of nutmeg
• two carrots
• two turnips
• six small onions
• 1 pint of potatoes
• 1 teacupful of flour
• ½ pint of water

Method

1. 1

   Cut the mutton into small pieces, wash, and drain.

2. 2

   Cover with cold water and bring to a boil.

3. 3

   Clean again, return to the saucepan, and cover with boiling water.

4. 4

   Season with salt, pepper, and nutmeg.

5. 5

   Add chopped carrots, turnips, onions, and a bouquet of sweet herbs.

6. 6

   Cook for 25 minutes, then add potatoes.

7. 7

   Mix flour with water, strain into the stew, stir, and cook for another 25 minutes.

8. 8

   Remove the bouquet and skim before serving.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 143. The excerpt below is the record exactly as published.

31b. of lean mutton, wash well, drain, and put the pieces in a saucepan, covering them with cold water. Let them come to the boil, then put into another pan. Clean the pieces again, return them to the saucepan, and cover with boiling water. Place the pan on the fire, and season the stew with 2 table-spoonfuls of salt, 1 teaspoonful of pepper, and £ teaspoonful of nutmeg. Add two carrots, two turnips, all cut up, six small onions, and a bouquet of sweet herbs. Let this cook for twenty-five minutes, then add i pint of potatoes cut in quarters. Work smooth 1 teacupful of flour in £ pint of water,

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