Stewed Mutton

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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Prepare and season to taste, remove the pink skin and extra fat, and put into boiling water. Boil fifteen minutes, push kettle back, and allow the meat to cook slowly until tender fifteen minutes for each pound. A carrot diced and cooked with the meat, improves the flavor. Serve meat with a border of Baking Powder Biscuits, split in halves, and pour all over the top the following gravy: (Any tough meat is nice prepared in this way.)

Gravy for Mutton: To each cup of meat stock, add two tablespoons flour, moistened with a little cold water, and stir until smooth and thick like cream, pour it slowly into the boiling stock, stirring all the time. Boil until thoroughly cooked. Add salt and pepper to taste, and just before serving, add one teaspoon chopped parsley.