Breast of Mutton in Ragout

Prepare the breast as for boiling, brown it nicely in the oven, have a rich gravy well seasoned and thickened with brown flour, stew the mutton in it till sufficiently done, and garnish with forcemeat balls fried.

Original Recipe

Prepare the breast as for boiling, brown it nicely in the oven, have a rich gravy well seasoned and thickened with brown flour, stew the mutton in it till sufficiently done, and garnish with forcemeat balls fried.

Ingredients

grocery
  • rich gravy
  • for thickening brown flour
  • forcemeat balls
  • seasoning

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Required Gear

skillet
Roasting pan For browning the meat
cooking
Large pot or Dutch oven For stewing
kitchen
Wooden spoon

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receipt_long

Instructions

  1. 1

    Prepare the breast as for boiling, brown it nicely in the oven, have a rich gravy well seasoned and thickened with brown flour, stew the mutton in it till sufficiently done, and garnish with forcemeat balls fried.

Sources & Citations

Sources included so you can explore further.

Recipe by mary-randolph from The Virginia Housewife; Or, Methodical Cook (1824)