To ragoo a Leg of Mutton

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (13)
  1. Take all the skin and fat off the leg of mutton.
  2. Cut the meat very thin the right way of the grain.
  3. Butter your stew-pan and shake some flour into it.
  4. Slice half a lemon and half an onion, and cut them very small.
  5. Add the sliced lemon, onion, a little bundle of sweet herbs, and a blade of mace to the stew-pan.
  6. Put all together with your meat in the pan.
  7. Stir it for a minute or two.
  8. Put in six spoonfuls of gravy.
  9. Have ready an anchovy minced small.
  10. Mix the minced anchovy with some butter and flour.
  11. Stir the mixture into the pan.
  12. Stir altogether for six minutes.
  13. Dish it up.
Original Text
To ragoo a Leg of Mutton. TAKE all the skin and fat off, cut it very thin the right way of the grain, then butter your stew-pan, and shake some flour into it; slice half a lemon and half an onion, cut them very small, a little bundle of sweet herbs, and a blade of mace. Put all together with your meat in the pan, stir it a minute or two, and then put in six spoonfuls of gravy, and have ready an anchovy minced small; mix it with some butter and flour, stir it altogether for six minutes, and then dish it up.
Notes
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