Ingredients
- cutlets from a neck of mutton
- 1 ounce butter (for frying)
- 1 tablespoon flour
- 1 quart stock
- 2 turnips, cut into balls
- 3 carrots, cut into pieces
- 12 small onions
- 1 ounce butter (for frying)
- pepper to taste
- coarse sea salt to taste
Directions
1
Cut the mutton cutlets into shapes and sizes suitable for broiling.
2
Fry the cutlets in 1 ounce of butter until browned on each side.
3
Transfer the cutlets to a stewpan.
4
In the same pan, add 1 tablespoon of flour to the remaining butter and mix smoothly.
5
Add 1 quart of stock, bring to a boil, and pour into the stewpan with the cutlets.
6
Fry the turnips, carrots, and onions in 1 ounce of butter until browned.
7
Add the fried vegetables to the stewpan, season with pepper and salt, and let stew until tender.