Haricot Mutton

Ingredients

• the best end of the neck of mutton
• three turnips
• three carrots
• one onion
• the white part of two leeks
• Melt a little butter
• as much warm water or stock as will just cover the whole

Method

1. 1

   Trim the fat from the mutton and divide into chops.

2. 2

   Prepare the vegetables and soak in cold water.

3. 3

   Fry the chops until browned, then fry the vegetables.

4. 4

   Dredge flour over the chops, place in a stewpan, add the vegetables, and cover with water or stock.

5. 5

   Bring to a boil, then simmer for about an hour and a half until tender.

6. 6

   Remove excess liquid, cool, and season the gravy before serving over the chops.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 121. The excerpt below is the record exactly as published.

Haricot Mutton. Hot Buttered Toast. Baked Omelette. Haricot Beans. Dry Toast. Mashed Potatoes. Marmalade. Roly-poly Pudding. Porridge. Cheese. Marketing. For the Day.— A fine Neck of Mutton ; one pound of good Beef Suet. For To-morrow.— Dried Sprats (February 27th) ; a small tin of Corned Beef. Breakfast. — Sardines (January 12th) ; Pork Pie ordered April 13th ; Porridge (January 25th). Luncheon. — Lamb served yesterday ; Mint Sauce (March 25th) ; Baked Omelette (August 6th). Dinner. — Mullagatawny Soup (January 16th). Haricot Mutton. — Take the best end of the neck of mutton, trim away most of the fat, and divide the meat into neat chops. Prepare also three turnips, three carrots, one onion, and the white part of two leeks. Cut these into any shape that may be preferred, and throw them into cold A YEARS COOKERY. 143 water till wanted; Melt a little butter in a frying-pan, put in the chops, and fry them for a minute till they are lightly browned on each side. Take them up, and fry the vegetables in the same fat for a few minutes, and turn them about to keep them from changing colour. Dredge hour over the chops, put them in a stewpan, lay the fried vegetables upon them, and pour in gradually as much warm water or stock as will just cover the whole

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