Ragout of Mutton

Ingredients

• one ounce of butter
• three Spanish onions
• two carrots
• two ounces of lean bacon
• a piece of celery
• thyme
• parsley
• two tablespoonfuls of flour
• half a pint of good brown stock
• the whites of two hard-boiled eggs
• a few button onions
• small round carrots
• turnips
• tongue

Method

1. 1

   Heat butter in a stewpan and fry onions, carrots, bacon, celery, thyme, and parsley for a quarter of an hour.

2. 2

   Add flour and fry until brown.

3. 3

   Add brown stock and simmer for two hours.

4. 4

   Pass through a sieve.

5. 5

   Braise neck of mutton cut into cutlets and pour the sauce over, garnishing with vegetables.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 42. The excerpt below is the record exactly as published.

RAGOUT OF MUTTON TTEAT one ounce of butter in a stewpan. Have ready cut up into small pieces three Spanish onions, two carrots grated, two ounces of lean 121 THE DUDLEY RECIPES bacon, a piece of celery, thyme and parsley, and fry in the butter for a quarter of an hour. Then add two tablespoonfuls of flour and let it fry brown. Add half a pint of good brown stock and let it simmer gently for two hours. Then pass all through a hair sieve. Make a garnish of small round carrots, turnips, tongue and the whites of two hard-boiled eggs cut into thick julienne, also a few button onions

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