English Mutton Stew
A historical recipe from The Myrtle Reed Cook Book, by Myrtle Reed (1905).
A historical recipe
The Myrtle Reed Cook Book, by Myrtle Reed (1905). Project Gutenberg eBook #37680.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United Kingdom.
Associated with United Kingdom by a demonym leading its title: English (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Credit
From The Myrtle Reed Cook Book, by Myrtle Reed (1905). Digitised by Project Gutenberg, eBook #37680 (https://www.gutenberg.org/ebooks/37680). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients
- three pounds of the breast of mutton
- six cupfuls of stock
- a bunch of sweet herbs
- one cupful of lima beans
- two chopped carrots
Method
- Have three pounds of the breast of mutton cut into squares.
- Brown in butter with half a dozen onions chopped fine.
- Dredge with flour, add six cupfuls of stock or water, and cook until it thickens, stirring constantly.
- Season with salt, pepper, and grated nutmeg, add two chopped carrots, two chopped turnips, a bunch of sweet herbs, and a crushed clove of garlic.
- Cook for thirty minutes, add one cupful of lima beans, and cook until the beans are done.
- Skim the liquid, take out the parsley, and serve.
- This may be cooked in a casserole, after the meat has been browned.
Plating
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