Ragout de Mouton

Ingredients

• two pounds of very lean mutton
• two ounces of butter
• two tablespoonfuls of flour
• a little water to half cover the meat
• a saltspoonful of pepper
• four ounces salt
• four ounces of sugar
• six branches of parsley
• thirty dice of one inch square from some turnips

Method

1. 1

   Cut mutton into squares, heat butter, add flour and brown.

2. 2

   Stir in meat for twenty minutes, add water, pepper, salt, sugar, and parsley.

3. 3

   Simmer gently.

4. 4

   Fry turnip dice until brown and add to meat half an hour before done.

5. 5

   Dish meat in a circle with turnips in the center, skim gravy, adjust thickness, and serve with stewed sorrel.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 71. The excerpt below is the record exactly as published.

Ragout de Mouton. (Stewed Mutton.) Cut two pounds of very lean mutton into two-inch squares ; put two ounces of butter in a pan ; when bubbling add two tablespoonfuls of flour, and stir till browned, but be sure not to burn. Add the meat and stir it round for twenty minutes ; add a little water to half cover the meat, a saltspoonful of pepper, four ounces salt, and four ounces of sugar, six branches of parsley, stir till it boils, then put to the one side to simmer gently. Cut thirty dice of one inch square from some turnips

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