Ragout of Mutton
From The book of plain cooking, 1904
Do not let the ragout boil; only simmer.
Presented as published in 1904. 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 book of plain cooking (1904) by Ethel Archer, page 21. The excerpt below is the record exactly as published.
Ragout of Mutton Take the middle of the neck of mutton, cut it into small pieces, and place in a stewpan with a piece of butter and a little parsley and sweet herbs. Continually shake the stewpan till the meat is of a nice brown colour ; then add sliced onions, which will cook in the liquor from the mutton. When they are sufficiently brown, put in potatoes, adding a sufficient quantity of stock or water
Cook this with the app: pantry check, scaling, and the assistant.