Haricot Mutton

Ingredients

• 3 lbs. best end neck of mutton
• 3 carrots
• 2 turnips
• 2 onions
• ketchup
• salt
• pepper
• 2 oz. butter

Method

1. 1

   Cut off some fat and divide the chops.

2. 2

   Fry them lightly in butter till half cooked.

3. 3

   Cut onions in slices and fry carrots and turnips in the same butter.

4. 4

   Put mutton in a stew-pan with vegetables, cover with hot water, bring to boiling point, then simmer till tender.

5. 5

   Season with pepper, salt, and mushroom ketchup.

6. 6

   Cool, remove fat, reheat, thicken gravy with brown flour, and serve hot.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 33. The excerpt below is the record exactly as published.

Haricot Mutton.— -3 lbs. best end neck of mutton, 3 carrots, 2 turnips, 2 onions, ketchup, salt, pepper, butter. Cut off some of the fat and divide the chops. Fry them lightly in 2 oz. butter

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