Haricot of Mutton

Ingredients

• two pounds of raw mutton
• two ounces of butter
• two carrots
• a turnip
• an onion
• three sticks of celery
• one small lump of sugar
• a pint of gravy
• a teaspoonful of pepper
• a teaspoonful of salt

Method

1. 1

   Cut mutton into small pieces, fry in butter until golden brown.

2. 2

   Remove meat, fry diced vegetables in the same butter, then return mutton to casserole.

3. 3

   Add stock or water to cover, season, and stew gently for three hours.

4. 4

   Serve in the casserole or arrange on a dish.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 122. The excerpt below is the record exactly as published.

a pint of gravy very slowly for half an hour. Do not let them boil, for if they boil they will become too tough to eat. Add a teaspoonful of salt and of pepper, and simmer till the Kidneys are thoroughly done. Devilled Kidneys. — Skewer the Kidneys as already described, give them a broil for two minutes, then roll them on a dish upon which is spread a thin layer of made mustard. Dust over the 182 MUTTON mustard-coated Kidneys a good seasoning of salt and black pepper, and continue the broiling till they are done. [Wyv&rn.~\ See also Irish Stew, Pedro Pie, etc. Haricot of Mutton.— This dish no doubt takes its name from the old French verb, Tiaricoter, to break up in small pieces. Use a fire-proof casserole , and be sure to stir the Haricot with a wooden spoon. Take two pounds of raw mutton, if possible, from the neck, joint it, and cut it into small pieces about two inches square. Remove all the fat. Put two ounces of butter in the casserole, and fry the mutton in it till each piece is a golden brown all over. Turn the pieces of mutton with the wooden spoon. Take out the meat, and lay it on a dish. Now put into the casserole two carrots, a turnip, an onion, and three sticks of celery, add one small lump of sugar

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