Haricot Mutton

Ingredients

• 1 lb. neck or pieces of mutton
• 1 pint hot water
• 1 oz. dripping
• 1 oz. flour or 1 level tablespoonful flour
• 2 onions (scalded)
• 1 carrot
• ½ or 1 small turnip
• 5 teaspoonful salt
• 1 teaspoonful pepper

Method

1. 1

   Wipe the meat with a damp cloth if necessary, and divide it into chops or trim pieces nicely.

2. 2

   Heat the dripping in a stew-pan and fry the meat lightly on both sides; cut the onions in rings and fry with the meat.

3. 3

   Prepare the vegetables, cutting them into small squares, slices, or fillets.

4. 4

   Pour the dripping from the meat, add the vegetables, flour, salt, and pepper, stir well, then add the water gradually; stir until it boils, and simmer for 1 to 1.5 hours, or until the meat is tender.

As published

This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 29. The excerpt below is the record exactly as published.

HARICOT MUTTON. Ingredients : — 1 lb. neck or pieces of mutton. i pint hot water. 1 oz. dripping. 1 oz. flour or 1 level tablespoonful flour. 2 onions (scalded). 1 carrot. £ or 1 small turnip. 5 teaspoonful salt

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