Haricot Mutton

Ingredients

• 2 lb. beat end neck of mutton
• 2 small onions
• 1 dessertspoonful mushroom ketchup
• 1 dessertspoonful Worcester sauoe
• 1 oz. flour
• ^ pint water
• 1 oz. butter
• 1 large carrot
• ^ turnip
• ^ teaspoonful salt
• 4 teaspoonful pepper
• Punch of sweet herbs

Method

1. 1

   Saw off the chine bone and remove some of the fat.

2. 2

   Divide into cutlets; flour and fry the cutlets in their own fat, remove from pan, and heat 1 oz. butter, and fry in that the onion, carrot, and turnip, cut in dice, for 10 minutes; add the flour, and when all are slightly brown, add all the above ingredients and the cutlets; simmer slowly for 1.5 to 1.75 hours; dish the vegetables in the centre and the cutlets round, with the gravy strained over the mutton.

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 17. The excerpt below is the record exactly as published.

HARICOT MUTTON. 2 lb. beat end neck of mutton 2 small onions 1 dessertspoonful mushroom ketchup 1 dessertspoonful Worcester sauoe 1 oz. flour ^ pint water 1 oz. butter 1 large carrot ^ turnip ^ teaspoonful salt 4 teaspoonful pepper Punch of sweet herbs

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