Ragout of Mutton

Ingredients

• three pounds of solid meat
• two lamb sweetbreads
• one cup of gravy
• two eggs
• one-quarter of a pound of salt pork
• one onion
• one cup of green peas
• one tablespoonful of minced parsley
• browned flour

Method

1. 1

   Remove bones from mutton, cut into strips, and fry with onion.

2. 2

   Parboil sweetbreads, then fry.

3. 3

   Layer salt pork, mutton, sweetbreads, onion, and peas in a saucepan, cover with gravy, and stew gently for an hour.

4. 4

   Thicken gravy with brown flour and beaten eggs before serving.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 94. The excerpt below is the record exactly as published.

RAGOUT OF MUTTON. Remove the bones from the mutton, so as to have three pounds of solid meat. Cut it in strips three inches long and one inch wide. Take two lamb sweetbreads, one cup of gravy, made from the bones, two eggs, one-quarter of a pound of salt pork, one onion, sliced and fried, one cup of green peas, pepper and salt, one tablespoonful of minced parsley, browned flour

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