Mrs. Charles Darwin's French Ragout of Mutton
- Recipe created by FabFood on Feb 23, 2009
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Recipe for Mrs. Charles Darwin's French Ragout of Mutton a historic recipe from the beloved wife of Charles Darwin.
Ingredients
- For the ragout
- 1 1/2 pounds chump (the next bit of the animal along from the top of the leg) boned and with any large pieces of fat removed and cut into generous pieces
- flour — 1 dessert spoonful
- 1 sugar lump, salt and pepper
- 1/2 pint water or stock
- butter for frying
- parsley
- For the turnips
- 1 pound young turnips, peeled and cut into 1/2 inch dice
- butter for frying
Directions
- Season the flour with salt and pepper and place in a plastic bag with the pieces of lamb. Holding the bag closed, give it a good shake so the meat gets coated with the flour. Melt the butter in an ovenproof dish with a lid. Add the lamb and fry over a medium heat, turning the pieces so they get evenly browned. Pour in the water or stock and stir making sure any sticky bits from the bottom of the pan are brought into the sauce. Bring to the boil, add the sugar lump, and simmer for a minute or two.
- Put on the lid and bake in a 320°F (160°C) oven for about 40 minutes. Test the meat with a knife to see if is tender — if not give it another 10 – 15 minutes. Taste and add more salt and pepper if needed. Sprinkle generously with chopped parsley.
- About 20 minutes before serving melt a good lump of butter in a frying pan which will take the diced turnips in a single layer and fry them over a medium heat, moving and turning them about so that they brown but do not burn. Season with a little salt and pepper and serve with the lamb. A very basic way of cooking turnips, but surprisingly good!
