Put a teaspoonful of butter into a stew-pan large
enough to hold it, and when hot, put in the roll of veal
and fry it all round; add an onion chopped up, then put
in a breakfast-cupful of water and stew gently for two
hours. Take it up and untie the fastenings. The gravy
should be thickened with a dessert-spoonful of flour,
seasoned with a table-spoonful of ketchup and a little
salt and pepper, and strained over the veal.
To Bake the Roll.
The veal may be put into a roasting pan with a
breakfast-cupful of boiling water, covered with another
pan or dish, and put into the oven for an hour and a
half. It is very nice done thus. The gravy must be
thickened and poured over.
It is good either hot or cold.
40
COOKERY.
HARICOT MUTTON.
1 lb. Shoulder of Mutton.
1 Carrot.
6 small Onions.
1 larger one.
1 Bmall Turnip.
Flour.
Dripping.
Pepper and Salt.
Cut the mutton into neat pieces the thickness of
chops, and about 2 inches square, as near as may be.
Put into a stew-pan a table-spoonful of good dripping,
and let it get quite hot — which is when it begins to
smoke. Slice the largest onion and fry it in the hot
dripping till very brown; then lay in the mutton and
fry all the pieces well, lifting them out as they are
done. When all are fried, pour the dripping out of
the pan, leaving the onions in the bottom. Now
mix in a small basin a table-spoonful of flour, a tea-
spoonful of salt, and a little pepper with 1 1 breakfast-
cupfuls of water; stir all well and pour it into the pan,
and keep stirring over the fire till it boils up. Strain
it into a bowl to keep back the fried onions, and make
it smooth. Return it to the pan and lay the chops into
it; put on the lid and stew gently for half an hour.
Peel the six small onions, and cut up the carrot and
turnip into very neatly-shaped pieces, and put them in
the pan ; allow the whole to stew twenty minutes longer
without stirring it, as the vegetables must not be broken.
Dish the meat neatly with the vegetables round, and
pour the sauce over all.
STEWING AND ROASTING OF MEAT.
41
BOILED MEAT PUDDING,
1 lb. Lean Beef.
1 Sbeep’s Kidney.
£ lb. Flour.
\ teaspoonful Baking Powder.
i lb. Suet.
Pepper and Salt.
Put the flour into a basin; add to it a pinch of salt
and the baking powder; then chop the suet very finely
and mix it in, rubbing it into the flour with the fingers.
Add as much cold water as will wet it, and make it up
into a stiff piece of paste, then flour the table and roll
it out into a round piece scarcely half an inch thick.
Take a pudding bowl that holds a pint, rub it inside
with clean dripping, line it neatly with the paste, which
then cut even round the edges. ✪ Haricot Mutton
Page 15 · 2 recipe records on this page
Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Put a teaspoonful of butter into a stew-pan large enough to hold it, and when hot, put in the roll of veal and fry it all round; add an onion chopped up, then put in a breakfast-cupful of water and stew gently for two hours. Take it up and untie the fastenings. The gravy should be thickened with a dessert-spoonful of flour, seasoned with a table-spoonful of ketchup and a little salt and pepper, and strained over the veal.
To Bake the Roll.
The veal may be put into a roasting pan with a breakfast-cupful of boiling water, covered with another pan or dish, and put into the oven for an hour and a half. It is very nice done thus. The gravy must be thickened and poured over.
It is good either hot or cold.
HARICOT MUTTON.
1 lb. Shoulder of Mutton. 1 Carrot.
6 small Onions.
1 larger one.
1 Small Turnip. Flour.
Dripping.
Pepper and Salt.
Cut the mutton into neat pieces the thickness of chops, and about 2 inches square, as near as may be. Put into a stew-pan a table-spoonful of good dripping, and let it get quite hot — which is when it begins to smoke. Slice the largest onion and fry it in the hot dripping till very brown; then lay in the mutton and fry all the pieces well, lifting them out as they are done. When all are fried, pour the dripping out of the pan, leaving the onions in the bottom. Now mix in a small basin a table-spoonful of flour, a teaspoonful of salt, and a little pepper with 1 1 breakfastcupfuls of water; stir all well and pour it into the pan, and keep stirring over the fire till it boils up. Strain it into a bowl to keep back the fried onions, and make it smooth. Return it to the pan and lay the chops into it; put on the lid and stew gently for half an hour.
Peel the six small onions, and cut up the carrot and turnip into very neatly-shaped pieces, and put them in the pan ; allow the whole to stew twenty minutes longer without stirring it, as the vegetables must not be broken.
Dish the meat neatly with the vegetables round, and pour the sauce over all.
BOILED MEAT PUDDING,
1 lb. Lean Beef.
1 Sbeep’s Kidney. £ lb. Flour.
\ teaspoonful Baking Powder. i lb. Suet.
Pepper and Salt.
Put the flour into a basin; add to it a pinch of salt and the baking powder; then chop the suet very finely and mix it in, rubbing it into the flour with the fingers. Add as much cold water as will wet it, and make it up into a stiff piece of paste, then flour the table and roll it out into a round piece scarcely half an inch thick. Take a pudding bowl that holds a pint, rub it inside with clean dripping, line it neatly with the paste, which then cut even round the edges.
Records on this page
Haricot MuttonBoiled Meat Pudding