Ragouts ( made of Pieces of Mutton, Veal, Beef, or Rabbits ).
Cut the upper parts, or the neck, from a fore-quarter of mutton (or take inferior cuts from any part) into pieces for a ragout; heat a heaping table-spoonful of drippings, or lard, in a saucepan, and when hot sauté in it the pieces of mutton (say two pounds) until they are almost done; take them out, put in a table-spoonful of flour, brown it, add at first a little cold or lukewarm water, mix it well, then add a quart of boiling water; now add also salt, Cayenne pepper, two cloves, the pieces of sautéd meat, three or four onions (not large), and six or seven peeled potatoes. Some prefer to boil the potatoes a few minutes in other water first, as the water in which potatoes are boiled is considered unwholesome; cover the stew-pan well. When the vegetables are cooked, take them and the meat out, skim off every particle of fat from the gravy, taste to see if it is properly seasoned, pour it over the ragout, and serve.
These ragouts can be made with the neck, or any pieces of veal, in the same manner, or with pieces of beef, in which case carrots might be substituted for the potatoes. A ragout of rabbits is most excellent made in the same way, adding a glassful of red wine when it is almost done.
In buying a fore quarter of mutton, there are enough trimmings for a good ragout, with a shapely roast besides.