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📝 Description
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🥘 Ingredients
The remains of a cold neck or loin of mutton, 2 oz. of butter, a little flour, 2 onions sliced, 1/4 pint of water, 2 small carrots, 2 turnips, pepper and salt to taste.
👨🍳 Method
Cut the mutton into small chops, and trim off the greater portion of the fat; put the butter into a stewpan, dredge in a little flour, add the sliced onions, and keep stirring till brown; then put in the meat. When this is quite brown, add the water, and the carrots and turnips, which should be cut into very thin slices; season with pepper and salt, and stew till quite tender, which will be in about 3/4 hour. When in season, green peas may be substituted for the carrots and turnips: they should be piled in the centre of the dish, and the chops laid round.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this recipe from Mrs. Beeton this week, drawn in by the promise of transforming leftovers into something hearty and comforting. I found the process surprisingly engaging, especially the browning of the onions in the butter and flour roux — a technique that's stood the test of time. What delighted me was the subtle sweetness the turnips imparted to the dish. I had expected them to be overpowering, but they melded beautifully with the carrots and the rich, savory mutton. This recipe is perfect for a weeknight cook who wants to stretch their budget and reduce food waste. The result is a humble, satisfying stew that warms both body and soul. It's not flashy, but it's comforting in the best way possible: like a familiar song you haven't heard in years.
