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Mutton, Ragout of, French

Place three ounces of butter in a stewpan; as it melts, stir in two table-spoonfuls of flour; continue to stir until it is nicely browned, then put in about two pounds of breast or neck of mutton cut into square pieces, and sufficient water to nearly cover the mutton; flavour with a few sprigs of parsley, which must afterwards be removed. Add two lumps of sugar, and pepper and salt to taste. When it has once boiled, remove to the side of the fire, and be careful to let it only simmer for an hour. Fry to a nice brown three good-sized turnips previously cut into dice; put them into the stewpan with the meat, and simmer for a couple of minutes. Arrange the ragout upon the dish, placing the turnips in the centre, and the pieces of meat round the edge. Pour the sauce over the whole, and serve very hot. Probable cost, 1s. 6d.