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Ragout of Mutton or Lamb


  • 1 1/2 pounds of the neck of mutton or lamb cut into pieces one inch square
  • 1 tablespoonful of butter
  • 1 tablespoonful of flour
  • 1 onion
  • 1 carrot
  • 1/2 can of peas
  • 1 1/2 cupfuls of water or stock
  • 1 teaspoonful of salt
  • 1/4 teaspoonful of pepper
  • sprig of parsley
  • 1 bay-leaf
  • 1 clove


Put the butter into a frying-pan; when melted add the flour, and let brown. Then add the carrot and onion cut into dice, and the mutton. Cook, stirring frequently, until all are browned, using care that they do not burn; it will take about twenty minutes. Then add the stock or water, and the seasoning, having the herbs in a bouquet, so they can be removed. Cover closely, and let simmer for two hours. Add the peas ten minutes before removing from the fire.


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The Century Cook Book (1901).

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