Ragout of Mutton

Name: Ragout of Mutton
Ingredients: 3 lbs Mutton, boneless, cut into strips; 2 Lamb sweetbreads; 1 cup Gravy (Made from bones, skin, etc., trimmings of the meat.); 2 Eggs; 1/4 lb Salt pork; 1 Onion (Fried); 1 cup Green peas; as needed Pepper; as needed Salt; as needed Parsley; as needed Dripping (For frying); as needed Flour (For thickening, browned)

A classic mutton ragout recipe.

Ingredients

3 lbs Mutton, boneless, cut into strips
2 Lamb sweetbreads
1 cup Gravy (Made from bones, skin, etc., trimmings of the meat.)
2 Eggs
1/4 lb Salt pork
1 Onion (Fried)
1 cup Green peas
as needed Pepper
as needed Salt
as needed Parsley
as needed Dripping (For frying)
as needed Flour (For thickening, browned)

Instructions

1Cut the mutton into strips approximately 3 inches long and 1 inch wide. Parboil the sweetbreads, then plunge them into cold water to blanch. Wipe and slice the sweetbreads.
2Fry the onion in plenty of dripping until softened. Add the mutton and fry for 5 minutes, until lightly browned.
3Fry the sliced sweetbreads in the same fat until lightly browned.
4Place the sliced salt pork in the bottom of a saucepan. Layer the mutton on top, followed by the sweetbreads, then the onion and green peas. Season with pepper and salt. Cover with the gravy. Put on a close lid and stew gently for 1 hour after the boil sets in.
5Remove the meat and sweetbreads from the saucepan. Thicken the gravy with browned flour. Pour the thickened gravy onto the beaten eggs, stir for 1 minute over the heat, and then pour over the meat. Serve immediately.