Haricot Mutton

Ingredients

• 1 lb. Shoulder of Mutton
• 1 Carrot
• 6 small Onions
• 1 larger one
• 1 small Turnip
• Flour
• Dripping
• Pepper and Salt

Method

1. 1

   Cut the mutton into neat pieces about 2 inches square.

2. 2

   Heat a tablespoonful of dripping in a stew-pan, fry the largest onion until brown, then add the mutton and fry until done.

3. 3

   Remove the dripping, leaving the onions.

4. 4

   Mix flour, salt, and pepper with water, stir into the pan, boil, strain, return to the pan with the mutton, cover, and stew for half an hour.

5. 5

   Add peeled small onions, carrot, and turnip, stew for 20 minutes without stirring.

Nutrition per serving

As published

This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 15. The excerpt below is the record exactly as published.

HARICOT MUTTON. 1 lb. Shoulder of Mutton. 1 Carrot. 6 small Onions. 1 larger one. 1 Bmall Turnip. Flour. Dripping. Pepper and Salt. Cut the mutton into neat pieces the thickness of chops, and about 2 inches square, as near as may be. Put into a stew-pan a table-spoonful of good dripping, and let it get quite hot — which is when it begins to smoke. Slice the largest onion and fry it in the hot dripping till very brown; then lay in the mutton and fry all the pieces well, lifting them out as they are done. When all are fried, pour the dripping out of the pan, leaving the onions in the bottom. Now mix in a small basin a table-spoonful of flour, a tea- spoonful of salt, and a little pepper with 1 1 breakfast- cupfuls of water; stir all well and pour it into the pan, and keep stirring over the fire till it boils up. Strain it into a bowl to keep back the fried onions, and make it smooth. Return it to the pan and lay the chops into it; put on the lid and stew gently for half an hour. Peel the six small onions, and cut up the carrot and turnip into very neatly-shaped pieces, and put them in the pan ; allow the whole to stew twenty minutes longer without stirring it, as the vegetables must not be broken. Dish the meat neatly with the vegetables round, and pour the sauce over all. STEWING AND ROASTING OF MEAT. 41 BOILED MEAT PUDDING, 1 lb. Lean Beef. 1 Sbeep’s Kidney. £ lb. Flour. \ teaspoonful Baking Powder. i lb. Suet. Pepper and Salt. Put the flour into a basin; add to it a pinch of salt and the baking powder; then chop the suet very finely and mix it in, rubbing it into the flour with the fingers. Add as much cold water as will wet it, and make it up into a stiff piece of paste, then flour the table and roll it out into a round piece scarcely half an inch thick. Take a pudding bowl that holds a pint, rub it inside with clean dripping, line it neatly with the paste, which then cut even round the edges. Mix together on a plate a table-spoonful of flour, a teaspoonful of salt, and half a teaspoonful of pepper for seasoning. Cut the meat in thin slices, dip them in the seasoning, and place them lightly in the basin; split the kidney, skin and cut it in thin slices; dip them also in the seasoning, and put them into the bowl, and pour in a teacupful of water for gravy. Wet the edges of the paste on the bowl; roll out the scraps that remain large enough to cover the dish; place it on, press down at the edges, and sprinkle a little flour over the top. Now dip a pudding-cloth in boiling water, tie it tightly over the top, and plunge the pudding in plenty of boiling water; then boil it for two and a half hours. Remove the cloth, and turn the pudding out on a dish. Liver and bacon mixed, or mutton, makes a good pudding of this kind. 42 COOKERY. STEAK STEWED, 1 lb. Steak. 1 Carrot. 1 small Turnip

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