No. 926 — Ragout from Leftover Roast Mutton

Cut the remaining meat from a roast and slice into small squares. Chop the bones and boil for two to three hours with root vegetables, one bay leaf, five to ten peppercorns and a bunch of herbs, then strain.

Melt one spoonful of butter in a saucepan and fry two or three shredded onions. Add ½ glass of crushed sweet-and-sour bread or ½ spoonful of flour, a little salt and optionally some garlic.

Pour in two or three glasses of the strained broth, plus one spoonful of plain or mushroom vinegar, or juice from half a lemon, or apple soya as cited in No. 3720.

Boil the sauce, add the roast mutton cut into pieces, heat until very hot and serve.