Épaule de Mouton Aux Navets

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Take a shoulder of mutton, bone it, tie it neatly and brown it on all sides in butter or fat. Remove it. Add to the butter or fat in the saucepan a tablespoonful of flour, and let it get brown (see that it does not become lumpy), then add three glasses of stock (or stock mixed with water if you want to be economical), salt and pepper, a bouquet and spices. Put back the meat and cook it slowly for about two hours and a half, according to size.

Meanwhile, fry in butter a few turnips cut in pieces; when they are pleasantly golden and soft remove them and add them to the saucepan; but they should be added only just half an hour before the meal is ready, so that they do not come to pieces. When the whole thing is ready, remove the mutton, place it in a dish, dispose the turnips round it, and pour the sauce over it through a fine colander.