Haricot Mutton (2)

Ingredients

• Neck of Mutton, or the scrag end.
• Pint of 2nd Stock.
• Carrot.
• i Onion.
• Sugar.
• Turnips.
• Button Onions.
• Potatoes.

Method

1. 1

   1.

2. 2

   Prepare neck of mutton.

3. 3

   2.

4. 4

   Saw off rib end and chine bone.

5. 5

   3.

6. 6

   Remove cutlets with a sharp knife.

7. 7

   4.

8. 8

   Beat cutlets to thickness.

9. 9

   5.

10. 10

    Trim cutlets.

11. 11

    6.

12. 12

    Fry onion and cutlets in butter.

13. 13

    7.

14. 14

    Remove cutlets and pour away fat.

15. 15

    8.

16. 16

    Brown flour, add stock, and boil.

17. 17

    9.

18. 18

    Strain sauce and return with cutlets.

19. 19

    10.

20. 20

    Add prepared vegetables and simmer.

21. 21

    11.

22. 22

    Arrange cutlets on a dish, pour over sauce, and garnish with vegetables.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 60. The excerpt below is the record exactly as published.

HARICOT MUTTON (2). Ingredients. Neck of Mutton, or the scrag end. Pint of 2nd Stock. Carrot. i Onion. Sugar. Turnips. Button Onions. Potatoes.

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