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Mutton Stew

A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).

A historical recipe

The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

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.

Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "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.

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Ingredients

Method

  1. Take two pounds of mutton, the breast or one of the inferior parts will do as well as a prime piece.
  2. Put in an earthenware pan a lump of butter as big as an egg, and let it color.
  3. Cut the mutton in pieces and let them color in the butter, adding salt and pepper, a few onions or shallots.
  4. When all is colored, add at least a pound of turnips, cut in slices, with about a pint of water.
  5. Let it boil up till the turnips are tender.
  6. Then add two and one-half or three pounds of potatoes;
  7. salt and pepper these, but in moderation, if the meat has been already salted and peppered.
  8. Add some thyme and bay-leaves, and let them all cook very gently till the potatoes are tender.
  9. When these are cooked, take out the pieces of meat, mix the turnips and potatoes, so as to make a uniform mixture;
  10. then place the meat on the top of the mixture, and serve it.
  11. N.B.
  12. It is necessary to watch the cooking of this dish very carefully, so that you can add a little water whenever it becomes necessary, for if one leaves the preparation a little too dry it quickly burns.
  13. [A Belgian at Droitwich.]