RAGOUT OF COLD NECK OF MUTTON

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 45 min Total: 45 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

The remains of a cold neck or loin of mutton ↝ Pork, loin, boneless, raw [Pork Products]
2 oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]
2 onions sliced ↝ Onions, raw [Vegetables and Vegetable Products]
1/4 pint of water ↝ Water, tap [Tap water]
2 small carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
2 turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
pepper and salt to taste ↝ Spices, pepper, black [Spices and Herbs]

Instructions (6)

Cut the mutton into small chops, and trim off the greater portion of the fat
put the butter into a stewpan, dredge in a little flour, add the sliced onions, and keep stirring till brown
then put in the meat
When this is quite brown, add the water, and the carrots and turnips, which should be cut into very thin slices
season with pepper and salt, and stew till quite tender
When in season, green peas may be substituted for the carrots and turnips: they should be piled in the centre of the dish, and the chops laid round.

Original Text

RAGOUT OF COLD NECK OF MUTTON (Cold Meat Cookery).

736. INGREDIENTS.—The remains of a cold neck or loin of mutton, 2 oz. of butter, a little flour, 2 onions sliced, 1/4 pint of water, 2 small carrots, 2 turnips, pepper and salt to taste.

Mode.—Cut the mutton into small chops, and trim off the greater portion of the fat; put the butter into a stewpan, dredge in a little flour, add the sliced onions, and keep stirring till brown; then put in the meat. When this is quite brown, add the water, and the carrots and turnips, which should be cut into very thin slices; season with pepper and salt, and stew till quite tender, which will be in about 3/4 hour. When in season, green peas may be substituted for the carrots and turnips: they should be piled in the centre of the dish, and the chops laid round.

Time.—3/4 hour. Average cost, exclusive of the meat, 4d.

Seasonable, with peas, from June to August.

Notes

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