Ragout a la Boston (Vegetable Stew)
From The new practical cookery guide, 1913
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 99. The excerpt below is the record exactly as published.
Ragout a la Boston (Vegetable Stew). Necks of mutton are used, the cutlets neatlv trimmed, blanched, and placed in a stewpan with layers of button onions, carrots, turnips, celery, and potatoes cut olive shape, salt, fresh-ground pepper, and a bouquet and sufficient white stock or water to cover
Cook this with the app: pantry check, scaling, and the assistant.