Haricot Mutton

Ingredients

• 5 lb. neck of mutton (scrag end)
• 1 turnip
• 1 oz. dripping
• 1 tablespoonful flour
• 1 tablespoonful of Bovril
• 2 small carrots
• 1 small onion, or 3 or 4 button onions
• Salt and pepper

Method

1. 1

   Cut the meat into neat pieces, trim off some of the fat, melt the dripping in a saucepan, and fry the meat so as to brown it on both sides.

2. 2

   Take out the meat and put it on a plate.

3. 3

   Have the vegetables prepared and cut into neat short pieces.

4. 4

   Fry the onion in the fat for a few minutes, take out and put with the meat; then stir the flour into the fat, and fry a nice brown, dilute with three quarters of a pint of water and a tablespoonful of Bovril.

5. 5

   Stir till it boils, skim carefully, put in the meat and vegetables, season to taste, and cook gently until tender.

6. 6

   It will take from 1.5 to 1.75 hours.

7. 7

   Before serving be very careful in skimming off the fat.

Nutrition per serving

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 11. The excerpt below is the record exactly as published.

HARICOT MUTTON. 5 lb. neck of mutton (scrag end) 1 turnip 1 oz. dripping 1 tablespoonful flour 1 tablespoonful of Bovril 2 small carrots 1 small onion, or 3 or 4 button onions Salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.