Ragout of Mutton

Ingredients

• two each turnips
• two each carrots
• two each onions
• two tablespoons butter
• half pint hot water
• salt
• pepper
• a few sprigs of parsley

Method

1. 1

   Slice two each of turnips, carrots, and onions; sauté in a saucepan with two tablespoons butter until browned.

2. 2

   Dust in a little flour and stir to prevent browning too quickly.

3. 3

   Cut up cold roast mutton into square pieces and brown on each side in the same pan.

4. 4

   Add half a pint of hot water, salt, pepper, parsley, and the sliced vegetables.

5. 5

   Stew gently until vegetables are tender; arrange the vegetables in the center of a dish with the meat as a border, pour the sauce over all, and serve.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 395. The excerpt below is the record exactly as published.

agout of Mutton — Slice two each turnips, carrots and onions ; Sut in saucepan with two tablespoons butter, and brown them. tust in little flour and stir the whole to prevent browning too quickly, and turn out upon a hot dish until wanted. Cut up cold roast mutton into square pieces and brown on each side in same pan in which vegetables were cooked ; then add half pint hot water, salt and pepper, a few sprigs of parsley

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