Veal and Mutton Stew

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (8)

a knuckle of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
a scrag of mutton ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]
five or six thin slices of lean ham ↝ Ham [Cold cuts and cured meats]
about four ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
three or four blades of mace ↝ Spices, mace, ground [Spices and Herbs]
two carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
two parsnips ↝ Parsnips, raw [Vegetables and Vegetable Products]
two large onions, with a clove stuck on both ↝ Onions, raw [Vegetables and Vegetable Products]

Instructions (2)

Take a knuckle of veal and a scrag of mutton, from each of which cut the flesh into small pieces about the size of walnuts, and mix them together, with five or six thin slices of lean ham.
Put into the bottom of your pan about four ounces of butter, and then your meat; to which add three or four blades of mace, two or three carrots, two parsnips, two large onions, with a clove stuck on both.

Original Text

TAKE a knuckle of veal and a scrag of mutton, from each of which cut the flesh into small pieces about the size of walnuts, and mix them together, with five or six thin slices of lean ham. Put into the bottom of your pan about four ounces of butter, and then your meat; to which add three or four blades of mace, two or three carrots, two parsnips, two large onions, with a clove stuck on both

Notes

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