Haricot Mutton

Ingredients

• 3 lbs. of the best end of the neck of mutton
• 1 onion
• 1 tablespoonful of flour
• 1 pint of second stock
• 1 carrot
• 1 turnip
• 2 dozen button onions

Method

1. 1

   Prepare the mutton by cutting and trimming the cutlets.

2. 2

   Fry the cutlets with onion in butter until browned.

3. 3

   Pour off grease, add flour, and gradually stir in stock until it boils.

4. 4

   Strain the sauce, return the cutlets, and add prepared vegetables.

5. 5

   Let it stew gently for half an hour, then serve with vegetables arranged in the center.

Nutrition per serving

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 31. The excerpt below is the record exactly as published.

haricot mutton" (see "Entrees," Lesson No. 10, from Note I to Note 8). 2. We place the cutlets in a stewpan. 3. We sprinkle over them a teaspoonful of salt and a saltspoonful of pepper, and pour in one and a half pint of cold water. 4. We put the stewpan on the fire, and when it has come to the boil we should skim it. 5. We now draw the stewpan to the side of the fire, and let it simmer gently for one hour. 6. We must watch it and skim it occasionally and re- move all fat. 7. We take half a dozen of potatoes, wash, scrub them, and peel them. 8. We cut these potatoes in halves. 9. We take one dozen of button onions, or two moderate- sized ones, and peel them carefully. 76 National Training School for Cookery. 10. We add the onions and potatoes to the stew, and let it simmer for one hour. 11. After that time we should take a fork and feel if the vegetables are quite tender. 12. For serving we arrange the cutlets in a circle on a hot dish, and pour the sauce round, and the vegetables in the centre. N.B. — The scrag end of the neck of mutton might be used instead of the best end, but care should be taken in cleansing it before use. Cooking Meat. — {Entries.) — Haricot Mutton. 77 ENTREES. Lesson No. 10. HARICOT MUTTON. Average cost of " Haricot Mutton.'* INGREDIENTS. s. d. 3 lbs. of the best end of the neck of mutton 3 o 1 onion o oh Pepper and salt ) 1 1 tablespoonful of flour „ / 0 °4 1 pint of second stock o 3! 1 carrot o ok 1 turnip o oV z dozen button onions o i~ 3 6j Time required, about one hottr and a half. Now we will show you how to make Haricot Mutton. 1. We take the best end of the neck of mutton and put it on a board. 2. We take a saw and saw off the end of the rib bone, leaving the cutlet bone three inches in length. 3. We saw off the chine bone which lies at the back of the cutlets. 4. We joint each cutlet with a chopper. 5. We take a sharp knife and cut off each cutlet. 6. We take a cutlet-bat and beat each cutlet to about rather more than half an inch in thickness. 7. We trim the cutlet round, leaving about half an inch of the rib bone bare. 8. We form the cutlets to a good shape. N.B. — The trimmings of the cutlets should be put aside, as the fat may be clarified and used for dripping (see Lesson on " Frying "). 9. We take one onioit, peel it, and cut it in slices. 10. We put the onion and the cutlets in a stewpan, with two ounces of butter. 78 National Training School for Cookery. 11. We put the stewpan on a quick fire to fry the cutlets a nice brown. 12. We must watch and turn the cutlets when they have become a light brown, so as to fry them the same colour on both sides : — We then remove the cutlets from the stew- pan. 13. We should pour off the grease from the stewpan (and leave the onion), and then add one tablcspoonful of flour, and pour in by degrees one pint of second stock, and stir well until it boils. 14. We strain this sauce, and return the cutlets with the sauce into the stewpan. 15. We take one carrot, wash it, and scrape it clean with a knife, and cut it in the shape of young carrots, or into fancy shapes with a cutter. 16. We take one turnip, peel it, and cut it in very small dice. 17. We take one dozen button onions

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