Haricot Mutton

Ingredients

• One and a half lb. of the best end o£ mutton
• two chopped onions
• a tablespoonful o\ flour
• a pint of stock
• flavour with a little anchovy essence
• salt
• and pepper
• a few carrots
• and turnips

Method

1. 1

   Divide the mutton into small chops, removing the fat.

2. 2

   Then place in a stewpan a little of the mutton fat, or small piece of butter, and fry in it the chops to a nice brown colour.

3. 3

   Then take them out, and fry two chopped onions.

4. 4

   Pour away the superfluous fat, mix in a tablespoonful of flour, and a pint of stock; stir till smooth; let it come to the boil, flavour with a little anchovy essence, chili vinegar if liked, salt and pepper.

5. 5

   Lay the chops in this; also a few carrots and turnips cut in slices, and let the whole gently simmer for an hour and a half.

6. 6

   Dish the chops in a circle with the vegetables in the centre.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 30. The excerpt below is the record exactly as published.

Haricot Mutton. One and a half lb. of the best end o£ «u tv^Vl <& thn&wci 28 required. Divide it into small chopa, suttV&% <A ^ ^^ 78 MISS CAMEBON'S COOKEBY BOOK. fat. Then place in a stewpan a little of the mutton fat, or small piece of butter, and fry in it the chops to a nice brown colour. Then take them out, and fry two chopped onions. Pour away the superfluous fat, mix in a tablespoonful o\ flour, and a pint of stock; stir till smooth; let it come tc the boil, flavour with a little anchovy essence, chili vinegar if liked, salt and pepper. Lay the chops in this ; also a fe* carrots and turnips

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