Stewed Mutton

Ingredients

• 3 lbs. neck mutton
• Pepper
• salt
• 2 onions
• 1 tablespoonful of flour
• Bunch of herbs
• Paw sauce

Method

1. 1

   Cut up the neck or breast of mutton into small pieces, trim away most of the fat, put into a saucepan with as much water as to well cover the meat, slice the onion into rather thick slices, put in with the bunch of herbs (tied), pepper and salt into the saucepan and allow to stew for one and a-half hours.

2. 2

   Skim away all the fat, and take out the herbs, thicken with a little flour and add the sauce.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 29. The excerpt below is the record exactly as published.

STEWED MUTTON. 3 lbs. neck mutton Pepper and salt 2 onions 1 tablespoonfnl of Paw Bunch herbs Paw sauce A little flour. Mode.— Cut up the neck or breast of mutton into small pieces, trim away most of the fat, put into a sauce- pan with as much water as to well cover the meat, slice the onion into rather thick slices, put in with the bunch of herbs

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