Classic Culinary Arts:
Ragout Of Mutton Recipe
Ragout Of Mutton Recipe, part of the classic American culinary arts. Pieces such as Ragout Of Mutton Recipe are classics from nineteenth century America, with old-fashioned ingredients, cooking techniques, and cooking utensils. Even the instructions and terminology are original, so you'll get a taste of classic culinary arts by just reading them. And these free recipes and techniques are yours to use and share as you'd like.
Ragout Of Mutton Recipe
Three pounds of any of the cheap parts of mutton, six table-spoonfuls of butter, three of flour, twelve button onions, or one of the common size; one large white turnip, cut into little cubes; salt, pepper, one quart of water and a bouquet of sweet herbs. Cut the meat in small pieces. Put three table-spoonfuls each of butter and flour in the stew-pan, and when hot and smooth, add the meat. Stir until a rich brown, and then add water, and set where it will simmer. Put three table-spoonfuls of butter in a frying-pan, and when hot, put in the turnips and onions with a teaspoonful of flour. Stir all the time until a golden brown; then drain, and put with the meat. Simmer for an hour and a half. Garnish with rice, toasted bread, plain boiled macaroni or mashed potatoes. Small cubes of potato can be added half an hour before dishing. Serve very hot.
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