Mutton Stewed with Vegetables

Ingredients

• the neck of mutton
• a Spanish onion finely minced
• three carrots cut into slices
• two turnips cut into quarters
• pepper
• salt

Method

1. 1

   Cut the mutton into neat pieces, season with pepper and salt, and pack in a stew-pan.

2. 2

   Add minced onion, sliced carrots, and quartered turnips.

3. 3

   Cover and stew gently for 3 to 4 hours.

4. 4

   Skim the fat from the stock, thicken with flour, and serve the meat with vegetables.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 25. The excerpt below is the record exactly as published.

Mutton stevjed with Vegetables. — Divide the neck of mutton into three parts ; that is* chop off about two inches from the long rib bones, and cut the piece quite off. Toad in the hole may be made of it to-morrow. Halve the remaining portion, leaving the best end with as many cutlets as will be required for haricot mutton on Friday ; the other part, or scrag end, may be stewed for to-day. Cut the meat into neat pieces, pepper and salt them, and pack them closely in a stew-pan. Put on the top of them a Spanish onion finely minced, three carrots cut into slices, and two turnips cut into quarters

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