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Mutton, Ragout Of

Slice thinly two turnips, two carrots, and two onions; these last brown in a broad-bottomed stewpan with two ounces of butter or dripping, shaking in a little flour, and stirring to prevent it from browning too quickly. Cut small short chops from a cold roast loin or neck, or from the breast small square pieces, free them from fat, and brown them on each side in the same butter; then pour in as much weak broth or water as may be required, say about half a pint, and add the sliced turnips and carrots, a sprig or two of parsley, and some pepper and salt. Stew very gently until the vegetables are tender. The flavour of this ragout may be varied by the introduction of celery, cut lettuces, or green peas, and these last, when in season, are generally preferred to turnips and carrots. Arrange the meat in a circle, and put the vegetables in the centre, with the sauce over all. Time, three-quarters of an hour. Probable cost, exclusive of meat, 4d. Sufficient, a pound and a half for four persons.