Haricot Mutton
From Tempting dishes for small incomes, 1891
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 8. The excerpt below is the record exactly as published.
Haricot Mutton. Cut up part of a best end of neck of mutton into chops, or the whole if required ; trim off most of the i6 TEMPTING DISHES. fat from the chops and fry them a delicate brown ; just flour them slightly before frying, and then put them into the saucepan ; fry a large carrot, cut in slices a turnip, a parsnip, two onions, add a stick or two of celery or some celery seed, and a handful of parsley. Season well with salt and pepper and a little mushroom catsup or Worcester sauce
Cook this with the app: pantry check, scaling, and the assistant.