Neck of Mutton Stew

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (14)
  1. Take a neck of mutton and cut it into chops.
  2. Flour the mutton chops.
  3. Put the floured chops into a stew-pan and let them over the fire, turning them until brown.
  4. Remove the mutton chops from the pan.
  5. Add a little more flour to the same pan and stir it over the fire until brown.
  6. Add a bunch of sweet herbs, a bay leaf, an onion, and other desired spices to the pan with the browned flour.
  7. Boil these ingredients well together.
  8. Strain the broth through a sieve into a separate earthen pan.
  9. Skim the fat off the strained broth to create a gravy.
  10. Add turnips, carrots, two small onions, and a little celery to the gravy.
  11. Place the mutton chops back into a stew-pan with the celery and other roots.
  12. Pour the prepared gravy over the mutton and vegetables.
  13. Add enough water to cover the contents of the stew-pan.
  14. Cook over a gentle fire until ready to serve.
Original Text
TAKE a neck of mutton and cut it into chops, flour them, and put them into a stew-pan, let them over the fire, and keep turning them till brown, then take them out, and put a little more into the same pan, and keep stirring till brown over the fire, with a bunch of sweet herbs, a bay leaf, an onion, and what other spice you please; boil them well together, and then strain the broth through a sieve into an earthen pan by itself, and skim the fat off, which done, is a good gravy, then add turnips and carrots, with two small onions, a little celery, then place your mutton in a stew-pan, with the celery and other roots, then put the gravy to them, and as much water as will cover them: keep it over a gentle fire till ready to serve up.
Notes
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