Mrs Beetons Meat Recipes Revisited
Ragout of Cold Neck of Mutton
(Cold Meat Cookery)
Leftover cold Neck or Loin of Mutton
150ml (¼ pint) Water
50g (2oz) Butter
2 Onions, sliced
2 Small Carrots
2 Turnips
Flour
Salt and Pepper, to taste
Cut the mutton into small chops and trim off most of the fat
Put the butter into a saucepan, dredge in a little flour, add the sliced onions and keep stirring until browned.
Add the meat.
When browned, add the water and the carrots and turnips, which should be cut into very thin slices
Season with salt and pepper, stew until quite tender, which will be in about 45 minutes.
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: 45 minutes.
Seasonable, with peas, from June to August.
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.
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