Ragout of Mutton Recipe ingredients

• 6 cooked chops
• 2 small turnips
• 2 onions
• 2 ounces butter
• 1 tablespoon Gold Medal flour
• 1 teaspoon sugar
• 1 teaspoon salt
• ½ pint stock

To prepare this Ragout of Mutton Recipe, first slice the vegetables, brown them in the butter, dredging in the flour and sugar, stirring to get an even brown; remove the vegetables; sprinkle the chops with salt and pepper; brown the meat in the same fat the vegetables were browned in; return the vegetables to the pan, add the stock, cover closely and simmer until tender. Meat from a boiled breast of mutton may be cut in squares and used instead of chops. This ragout may be made with green peas in season and should always be used for a lamb ragout.