To ragoo a leg of mutton is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic dish of the remains of a leg of mutton cooked with butter, lemon slices, onions and herbs in a meat gravy base with anchovy that's thickened with a flour and butter paste. The full recipe is presented here and I hope you enjoy this classic British version of: To ragoo a leg of mutton.
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To ragoo a leg of mutton.
TAKE all the ſkin and fat off, cut it very thin the right way of the grain, then butter your ſtew-pan, and ſhake ſome flour into it ; ſlice half a lemon and half an onion, cut them very ſmall, a little bundle of ſweet herbs, and a blade of mace. Put all together with your meat into the pan, ſtir it a minute or two, and then put in ſix ſpoonfuls of gravy, and have ready an anchovy minced ſmall ; mix it with ſome butter and ſlour, ſtir it altogether for ſix minutes, and then diſh it up.
Modern Redaction
Ingredients:
remains of a roast leg of mutton
plain flour for dusting
50g butter
1/2 lemon, finely sliced
1/2 onion, finely sliced
1 small bunch of sweet herbs
100ml gravy
1 anchovy fillets, finely minced
1 tsp butter mixed to a paste with 1 tsp plain flour as a thickener
Method:
Trim any fat and skin from the leg of mutton then cut the meat, along the grain, into thin slices.
Melt the butter in a pan, dust the mutton slices with flour then lay in the pan and mix in the lemon and onion slices along with the sweet herbs.
Pour over the gravy and stir to combine. Add the anchovy fillet and bring to a simmer. Work in the butter and flour paste, a little at a time. When all the thickening has been incorporated, continue cooking gently for about 6 minutes, stirring constantly. Turn into a warmed dish and serve.
