Ragout of Cold Neck of Mutton is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic stew made from left-over cooked mutton, onions, carrots and turnips cooked in water thickened with a flour and butter roux. The full recipe is presented here and I hope you enjoy this classic British version of: Ragout of Cold Neck of Mutton.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
RAGOUT OF COLD NECK OF MUTTON (Cold Meat Cookery).
736. INGREDIENTS.—The remains of a cold neck or loin of mutton, 2 oz. of butter, a little flour, 2 onions sliced, 1/4 pint of water, 2 small carrots, 2 turnips, pepper and salt to taste.
Mode.—Cut the mutton into small chops, and trim off the greater portion of the fat; put the butter into a stewpan, dredge in a little flour, add the sliced onions, and keep stirring till brown; then put in the meat. When this is quite brown, add the water, and the carrots and turnips, which should be cut into very thin slices; season with pepper and salt, and stew till quite tender, which will be in about 3/4 hour. When in season, green peas may be substituted for the carrots and turnips: they should be piled in the centre of the dish, and the chops laid round.
Time.—3/4 hour. Average cost, exclusive of the meat, 4d.
Seasonable, with peas, from June to August.
Modern Redaction
Ingredients:
remains of a cold neck of mutton
60g butter
2 tsp plain flour
2 onions, sliced
150ml water
2 small carrots, scraped and finely sliced
2 turnips, peeled and finely sliced
salt and freshly-ground black pepper, to taste
Method:
Cut the mutton into small chops and trim off any excess fat. Melt the butter in a pan, scatter the flour over the top then add the onions and keep frying, stirring constantly, until browned. Now add the meat and continue cooking until browned.
At this point, stir in the water until smooth then add the carrots and turnips. Season to taste, bring to a simmer, cover and cook for about 45 minutes, or until tender.
Arrange the vegetables in the centre of a dish, place the chops all the way around, pour over the pan juices and serve.
