Haricot of Mutton

Ingredients

• cold mutton
• one-fourth of an onion
• the same of turnip
• two potatoes
• one carrot
• flour
• salt
• pepper

Method

1. 1

   Cut the cold mutton into slices and lay in a deep saucepan.

2. 2

   Add onion, turnip, potatoes, and carrot, all cut into small pieces.

3. 3

   Dredge with flour, salt, and pepper, cover with cold water, and boil slowly for one hour.

4. 4

   Then add flour mixed with cold water and boil for one hour longer.

5. 5

   Serve in a dish with an edging of mashed potatoes.

Nutrition per serving

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 21. The excerpt below is the record exactly as published.

HARICOT OF MUTTON. TAKE cold mutton (either boiled or roasted), cut into slices, and lay in a deep saucepan, and then put in one-fourth of an onion, the same of turnip, and two potatoes, and one carrot, all cut into small pieces. Dredge with flour, salt and pepper

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