Recipe For Cooking Haricot Or Ragout Of Mutton (Uncooked Meat)
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 296 of 825.
3 pounds of mutton (neck or breast). 1 sprig of thyme. 2 ounces (1/4 cup) of butter. A bay leaf. 2 tablespoonfuls of flour. 1 clove. 1 clove of garlic. Potatoes. 1 onion. Salt. 4 sprigs of parsley.
Cut the mutton in pieces two inches long and one inch wide and sauté in the butter until well browned, then stir in the flour and, when blended with the butter, add cold water to cover; add also the seasoning, the onion whole, and the garlic chopped fine. Let simmer until nearly tender, stirring occasionally; add the potatoes, pared, quartered and cut in the shape of an orange carpel, having about as many pieces of potato as of meat, and let simmer until the potatoes are tender. Serve the pieces of meat in the middle of the dish, the potatoes around, and the liquid, from which the fat has been removed, over the whole. Prepare other meats, as veal, chicken, and rabbit, in the same manner.