Ragout of Mutton
From The Ocklye cookery book, 1909
Onions, carrots, peas, etc., may be used instead of turnips.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 19. The excerpt below is the record exactly as published.
RAGOUT OF MUTTON Ingredients Two pounds of neck of mutton. Four saltspoonfuls of salt. Two ounces of butter. Four saltspoonfuls of sugar. Two tablespoonfnls of flour. Six sprigs of parsley. One saltspoonful of pepper. Turnips
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