Haricot Mutton
From The child's cookery book, 1900
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The child's cookery book (1900) by Louisa S. Tate, page 6. The excerpt below is the record exactly as published.
Haricot Mutton Soak a teacupful of haricot beans all night. Next day get half a pound of mutton from the best end of a neck, if possible, and cut it into neat joints (two bones will make four nice little cutlets), trim off all the extra fat, and get the cook to cut the bones off short, but put the little short bones in with the cutlets, as they are very nice. Put into a stewpan half an ounce of dripping
Cook this with the app: pantry check, scaling, and the assistant.