Mutton ragout

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie A, Demonstration XI. Kjødretter, s. 68 (falt i det fri)

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1
Boil the meat
Wash the meat in lukewarm water and cut it into small pieces. Put it in a pot with the water and 1 tsp salt. Bring to the boil and skim well. Simmer under a lid for about 1 hour.
2
Add potatoes and onions
Halve the washed, peeled potatoes and slice the onions. Put both in the pot with 1 pinch of pepper and, if necessary, a little more salt. Let everything simmer together with the meat for ¾–1 hour.
3
Serve
Arrange on a dish with the meat in the middle and the potatoes around it. If too much of the liquid boils away, you can top up with boiling water.

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