Stewed Mutton with Vegetables

Ingredients

• Wash the joint quickly in cold water
• pepper it
• salt it
• dredge flour over it
• Melt a large lump of dripping
• three onions
• three carrots
• three turnips
• a sprig of parsley

Method

1. 1

   Brown the mutton in the dripping, then transfer to another stewpan and cover with boiling stock.

2. 2

   Add the onions, carrots, turnips, and parsley.

3. 3

   Simmer gently for four hours, removing vegetables as they cook.

4. 4

   Strain the gravy, skim off fat, thicken with brown thickening, and serve with minced vegetables around the mutton.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 62. The excerpt below is the record exactly as published.

Stewed Mutton with Vegetables. — Wash the joint quickly in cold water, dry it with a soft cloth, pepper and salt it, and dredge flour over it. Melt a large lump of dripping in a good-sized stewpan ; put in the meat, and when it is brown upon one side turn it to the other. Take it up ; put it into another stewpan, and pour over it as much boiling stock as will barely cover it. Let the stock boil up, then put with it three onions, three carrots, three turnips, and a sprig of parsley

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