Mutton Stew

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
4.0 – 5.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (12)
Instructions (7)
  1. Cut the mutton into square pieces, and fry them a nice colour.
  2. Dredge over them a little flour and a seasoning of pepper and salt.
  3. Put all into a stewpan, and moisten with boiling water, adding the onion, stuck with 3 cloves, the mace, and herbs.
  4. Simmer gently till the meat is nearly done, skim off all the fat.
  5. Add the carrots and turnips, which should previously be cut in dice and fried in a little sugar to colour them.
  6. Let the whole simmer again for 10 minutes.
  7. Take out the onion and bunch of herbs, and serve.
Original Text
II. 717. INGREDIENTS.—Breast or scrag of mutton, flour, pepper and salt to taste, 1 large onion, 3 cloves, a bunch of savoury herbs, 1 blade of mace, carrots and turnips, sugar. Mode.—Cut the mutton into square pieces, and fry them a nice colour; then dredge over them a little flour and a seasoning of pepper and salt. Put all into a stewpan, and moisten with boiling water, adding the onion, stuck with 3 cloves, the mace, and herbs. Simmer gently till the meat is nearly done, skim off all the fat, and then add the carrots and turnips, which should previously be cut in dice and fried in a little sugar to colour them. Let the whole simmer again for 10 minutes; take out the onion and bunch of herbs, and serve. Time.—About 3 hours to simmer. Average cost, 6d. per lb. Sufficient for 4 or 5 persons. Seasonable at any time.
Notes
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