To Stew Mutton

Ingredients

• thin portions of mutton
• a teaspoonful of salt
• hot water enough to barely cover the meat
• a tablespoonful of butter
• two tablespoonfuls of flour

Method

1. 1

   Remove the outer skin, cut the meat in pieces suitable for serving, put in a sauce-pan with salt and hot water to barely cover, cover closely, and let cook slowly until tender.

2. 2

   Drain the broth, remove grease, add butter and flour stirred to a smooth paste, season, pour over the mutton, add minced parsley or capers, let simmer five minutes, and serve.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 37. The excerpt below is the record exactly as published.

To Stew Mutton. — Select thin portions of mutton in which the lean and fat are about equally combined. Remove the outer skin, cut the meat in pieces suitable for serving, put it in a sauce-pan, add a teaspoonful of salt and hot water enough to barely cover the meat. Cover the sauce-pan closely, and let the meat cook slowly for three or four hours, or until tender, then drain the broth from it, remove the grease from the broth, add to the broth a tablespoonful of butter and two tablespoon- fuls of flou

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