Breast of Mutton in Ragout

Preparation info

    • Difficulty

      Easy

Appears in

The Virginia Housewife

By Mary Randolph

Published 1824

  • About

Method

Prepare the breast as for boiling, brown it nicely in the oven, have a rich gravy well seasoned and thickened with brown flour, stew the mutton in it till sufficiently done, and garnish with forcemeat balls fried.