Ragout Of Mutton Recipe

Slice the vegetables, brown them in the butter, dredging in the flour and sugar, stirring to get an even brown; remove the vegetables; sprinkle the chops with salt and pepper; brown the meat in the same fat the vegetables were browned in; return the vegetables to the pan, add the stock, cover closely and simmer until tender.

Meat from a boiled breast of mutton may be cut in squares and used instead of chops.

This ragout may be made with green peas in season and should always be used for a lamb ragout.