Ragout of Mutton

Ingredients

• Three pounds of any of the cheap parts of mutton
• six table-spoonfuls of butter
• three of flour
• twelve button onions
• one large white turnip
• one quart of water
• salt
• pepper
• a bouquet of sweet herbs

Method

1. 1

   Cut the meat in small pieces.

2. 2

   Put three tablespoons each of butter and flour in the stew-pan and when hot and smooth, add the meat.

3. 3

   Stir until a rich brown, then add water and set to simmer.

4. 4

   In a frying-pan, heat three tablespoons of butter, add turnips and onions with a teaspoonful of flour.

5. 5

   Stir until golden brown, then drain and add to the meat.

6. 6

   Simmer for an hour and a half.

7. 7

   Garnish with rice, toasted bread, or mashed potatoes.

8. 8

   Serve very hot.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 78. The excerpt below is the record exactly as published.

Ragout of Mutton. Three pounds of any of the cheap parts of mutton, six table-spoonfuls of butter, three of flour, twelve button onions, or one of the common size ; one large white turnip, cut into little cubes ; salt, pepper, one quart of water and a bouquet of sweet herbs

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