Ragoût of Mutton.
3 lbs. of mutton, without bone, cut into strips three inches long by one wide.
2 lamb sweetbreads.
1 cup of gravy made from bones, skin, etc.—the “trimmings” of the meat.
2 eggs.
¼ lb. streaked salt pork.
1 fried onion.
1 cup of green peas.
Pepper, salt, and parsley.
Dripping for frying.
Browned flour.
Fry the onion in plenty of dripping; then the meat for five minutes. Parboil the sweetbreads, throw into cold water to blanch; wipe and slice; then fry also in the fat. Lay sliced pork in the bottom of a saucepan, upon this the mutton, then the sweetbreads, next the onion, the green peas, then pepper and salt. Cover with the gravy; put on a close lid and stew gently for an hour after the boil sets in. Take up the meat and sweetbreads; thicken the gravy with browned flour; pour it upon two beaten eggs, stir one minute over the fire and pour upon the meat.