Ragout of Mutton

Ingredients

• three pounds of the shoulder of mutton
• a carrot
• a turnip
• two table-spoonfuls of chopped onion
• one quart of potatoes
• three table-spoonfuls of flour
• three of butter
• three pints of boiling water
• salt
• pepper

Method

1. 1

   Cut fat from the meat, cut into small pieces, season, and roll in flour.

2. 2

   Cook vegetables in butter, add meat, stir until golden-brown, then transfer to a stew-pan and add boiling water.

3. 3

   Cook gently for 1.5 hours, season, add potatoes, and cook for another 30 minutes.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 141. The excerpt below is the record exactly as published.

Ragout of Mutton. For six persons use three pounds of the shoulder of mutton, a carrot, a turnip, two table-spoonfuls of chopped onion, one quart of potatoes, measured after being pared, and cut into half-inch cubes, three table-spoonfuls of flour, three of butter, three pints of boiling water, and enough salt and pepper

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