Home › The Principles of Cookery › MUTTON AND VEGETABLES, STEW OF (Invalid Cookery)

MUTTON AND VEGETABLES, STEW OF (Invalid Cookery)

Take half a pound of lean neck of mutton, put it in a jar with the grated red part of a small carrot, a tea-spoonful each of minced onion and celery, and half a tea-spoonful of chopped parsley. Season with salt and pepper and a clove, and add enough lukewarm stock to cover. Cover the jar, and let the contents cook in a pan of boiling water for two hours. A tea-spoonful of rice or sago may be added when the contents of the jar have reached simmering point. Remove the clove, and serve. Or the liquor may be strained, and the vegetables pressed through a sieve and added to it.