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Haricot Mutton
From The thorough good cook, 1895
Serves 6
Presented as published in 1895. 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 The thorough good cook (1895) by George Augustus Sala, page 173. The excerpt below is the record exactly as published.
Haricot Mutton. Cut the best end of a neck or loin of mutton that has been kept till tender, into chops of equal thickness : you ma}^ cut two chops to one bone, but it is more convenient to help Avhen there is only one ; trim oft' some of the fat and the loAver end of the chine bone, scrape it clean, and lay it in a stew-pan Avith an ounce of butter ; set it over a smart fire ; if your fire is not sharp, the chops will bo done before they are coloured : the intention of frying them is merely to give them a very light browning. "While the chops are bro"\viiing, peel a couple of dozen of young- button onions, and boil them in three pints of water
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Cook this with the app: pantry check, scaling, and the assistant.