Stewed Mutton with Turnips

Ingredients

• Choose two pounds of a neck of mutton
• two ounces of butter
• a saltspoonful of salt
• half one of pepper
• a quart of broth or water
• five ounces of onion cut up
• a bouquet garni
• one pound of turnips

Method

1. 1

   Trim the mutton and fry in butter with salt and pepper.

2. 2

   Dredge with flour, add broth, and simmer with onion and bouquet garni for one hour.

3. 3

   Fry turnips and add them during the last quarter of cooking.

4. 4

   Serve with strained gravy.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 53. The excerpt below is the record exactly as published.

Choose two pounds of a neck of mutton, or breast if not too fat, or the blade-bone of a shoulder ; take off the outer skin and trim the piece of meat 3. Stewed _ two-inch pieces with the bone attached 7)lUttOU With turnips. to them. In the case of a shoulder, cut it across, sawing through the bone. Put these with two ounces of butter into a stewpan, seasoning with a saltspoonful of salt, and half one of pepper ; now fry over a moderately fast fire for a quarter of an hour so that the juices of the meat may be retained. Do not let the butter burn, and do not overcrowd the pan, the pieces must be kept apart from each other ; for this purpose it is better to fry them in relays of a few at a time. Next dredge over the meat an ounce of flour, and brown for four minutes, add a quart of broth or water, warm, stir till it boils, then drain the contents of the stewpan through a sieve into a basin. Rinse the stewpan, put back the meat, take the fat off the broth, and pour it in also, add five ounces of onion cut up and a bouquet garni. Simmer very BANANA FRITTERS. 117 gently now for one hour, making good the loss by evaporation with a gill or so of broth. Separately prepare one pound of turnips

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