Haricot Mutton

Ingredients

• Two pounds of scrag end of neck of Mutton
• Two Onions
• Two Carrots
• Two Turnips
• One ounce of Dripping
• One ounce of Flour
• Pepper and Salt
• Three-quarters of a pint of Water or Stock

Method

1. 1

   Cut the mutton in pieces, and fry it brown on both sides in one ounce of dripping.

2. 2

   Take out the pieces of meat and stir in the flour, allowing it to brown in the dripping; stir in three-quarters of a pint of water or stock, and put back the meat.

3. 3

   Cut the carrots, onions, and turnips into dice; add these vegetables to the saucepan, season with pepper and salt to taste; skim well.

4. 4

   Move the saucepan to the side of the fire to simmer gently for two hours.

5. 5

   For serving, arrange the meat in a circle, the vegetables in the centre, and the gravy over the meat.

Nutrition per serving

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 43. The excerpt below is the record exactly as published.

Haricot Mutton. Ingredients. Two pounds of scrag end of neck of Mutton. Two Onions. Two Carrots. Two Turnips. One ounce of Dripping. One ounce of Flour. Pepper and Salt. Three-quarters of a pint of Water or Stock

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