Mutton, Quality of.— "The quality
of mutton," says a well-known authority,
"varies much in the different breeds. In
the large long-haired sheep it is coarse-
grained, but disposed to be fat. In the
smaller and short-wooUcd breed the flesh is
closest grained and highest flavoured, but the
quality of the flesh is probably most affected
by that of the food upon which the flocks are
fed. Those which range over the mountainous
districts of Wales and Scotland, or the chalk
downs of England, and feed upon the wild
herbage, possess a flavour very superior to those
kept in rich pastures and on marsh land. The
Welsh mutton is particularly small and lean,
but of the finest flavour. Marsh-fed mutton
often becomes extremely fat, but the meat has
a rank taste. Turnips, hay, chaff, bran, com,
and other vegetables, as likewise oil-cake and
grains, are employed for fattening sheep for the
market ; but such mutton is never so good as
that produced when the animals can range in free-
dom. In point of delicacy and flavour. South-
down Wether mutton is considered equal to any
that is killed : in summer it is thought preferable
to some other finely- flavoured breeds, especially
Norfolk mutton. This circumstance is said to
arise from the closeness of the grain, or from
the specific gravity being greater, rendering it
more impermeable to the air than mutton that
is coarser and looser-fleshed, the latter being,
of course, more subject to putridity. The older
the mutton the finer is its flavour. Wedder
mutton is always preferred so much before that
of the ewe that the flesh of the latter, although
more commonly kept to a mature age, always
sells at an inferior price."
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✪ Mutton Ragout 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.
Mutton, Ragout of, French.- Place
three ounc^es of butter in a stewpan ; as it melts,
MUT
(449)
MUT
✪ Mutton Ragout, French Style
Page 977 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Mutton, Quality of.— "The quality of mutton," says a well-known authority, "varies much in the different breeds. In the large long-haired sheep it is coarsegrained, but disposed to be fat. In the smaller and short-wooled breed the flesh is closest grained and highest flavoured, but the quality of the flesh is probably most affected by that of the food upon which the flocks are fed. Those which range over the mountainous districts of Wales and Scotland, or the chalk downs of England, and feed upon the wild herbage, possess a flavour very superior to those kept in rich pastures and on marsh land. The Welsh mutton is particularly small and lean, but of the finest flavour. Marsh-fed mutton often becomes extremely fat, but the meat has a rank taste. Turnips, hay, chaff, bran, com, and other vegetables, as likewise oil-cake and grains, are employed for fattening sheep for the market ; but such mutton is never so good as that produced when the animals can range in freedom. In point of delicacy and flavour. Southdown Wether mutton is considered equal to any that is killed : in summer it is thought preferable to some other finely- flavoured breeds, especially Norfolk mutton. This circumstance is said to arise from the closeness of the grain, or from the specific gravity being greater, rendering it more impermeable to the air than mutton that is coarser and looser-fleshed, the latter being, of course, more subject to putridity. The older the mutton the finer is its flavour. Wether mutton is always preferred so much before that of the ewe that the flesh of the latter, although more commonly kept to a mature age, always sells at an inferior price."
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.
Mutton, Ragout of, French.- Place three ounces of butter in a stewpan ; as it melts,
MUT
(449)
MUT
Records on this page
Mutton RagoutMutton Ragout, French Style