Ragout of Mutton

Ingredients

• Use two pounds of mutton
• mutton fat which has not touched the skin
• one pint of turnip cubes
• two tablespoonfuls of onion cut fine
• two tablespoonfuls of butter
• the same amount of flour
• one quart of boiling water
• a rounding teaspoonful of salt
• one-third of a teaspoonful of pepper

Method

1. 1

   Cut mutton into small pieces and fry mutton fat until liquid.

2. 2

   Remove solid pieces, brown mutton, and add turnips and onions.

3. 3

   Pour off fat, add butter and flour, stir until brown, then add boiling water.

4. 4

   Simmer for three hours.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 23. The excerpt below is the record exactly as published.

Ragout of Mutton, — Use two pounds of mutton from the shoulder or breast Cut in small pieces, about two inches square. Cut up some of the mutton fat which has not touched the skin and fry slowly in ■ pan until there is about a gill of liquid fat; lake out the solid pieces and put in the mutton and stir until it becomes brown. Take the meat from the fat, being careful to press out all the fat. To the fat add one pint of turnip cubes and two tablespoonfuls of onion cut fine ; cook slowly for 10 minutes, then take them out and put in the stew pan with the meat. Pour the fat from the frying pan and put in two tablespoonfuls of butter and the same amount of flour; stir until brown, when add one quart of boihng water. When this thickens add it to the meat and vegetables with a rounding teaspoonful of salt and one-third of a teaspoonful of pepper

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