Ragout Of Mutton

Ingredients

• the best end of a neck of mutton
• a shoulder of mutton
• two ounces of butter
• a saltspoonful of salt
• half that quantity of pepper
• a quart of the mutton broth
• five ounces of sliced onion
• a gill or so of broth
• a pound of young turnips
• an ounce of butter

Method

1. 1

   Trim the mutton into cutlets.

2. 2

   Make a broth with trimmings.

3. 3

   Fry mutton in butter, add salt and pepper.

4. 4

   Dredge flour, brown, add broth, and simmer with onion and bouquet garni.

5. 5

   Add turnips last quarter hour.

6. 6

   Serve with gravy.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 167. The excerpt below is the record exactly as published.

Ragout Of Mutton.— Trim the best end of a neck of mutton into cutlets, cutting the bones rather short. Or use a shoulder of mutton, sawing it across through the bone, and cutting the meat into two-inch pieces. With the trimmings or the scrag-end of the neck make a good mutton broth, adding plenty of onion, an ounce of celery, and any other broth vegetables which can be had. Put the mutton into a stewpan with two ounces of butter, a saltspoonful of salt, and half that quantity of pepper. Fry the meat over a moderately fast fire for a quarter of an hour so as to “ seize ” the juices. Do not let the butter burn, and fry the cutlets or pieces of mutton a few at a time, for they must not touch each other in the pan. Dred»e an ounce of flour over the meat, and brown for four minutes. Add a quart of the mutton broth, warm all together, stir till it boils, then drain the contents of the stewpan through a sieve 244 SPECIAL LUNCHEON DISHES into a basin. Rinse the stewpan, put back the meat, take the fat oft' the broth, and pour the broth over the meat, adding five ounces of sliced onion and a bouquet garni. Simmer very gently now for one hour, adding a gill or so of broth to make good the loss by evaporation. Whilst the mutton is simmering cut up a pound of young turnips as you would cut apples for a tart, and fry them in an ounce of butter

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