Haricot of Mutton

Ingredients

• One half dozen mutton chops
• one half ounce of butter
• twelve button-onions
• one ounce of flour
• two turnips
• one carrot
• one tea-spoonful of salt
• one half salt-spoonful of pepper
• one pint of second stock

Method

1. 1

   Trim fat from chops, melt butter in a saucepan, brown the chops.

2. 2

   Remove chops, pour off grease, add flour, then stock, stirring until boiling.

3. 3

   Skim, return chops, and stew for half an hour.

4. 4

   Add button-onions, carrot in shapes, quartered turnips, salt, and pepper, and stew for another half hour.

5. 5

   Serve chops in a circle on a platter with vegetables in the center and sauce around.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 41. The excerpt below is the record exactly as published.

one half salt-spoonful of pepper. The butter must first be melted in a sauce-pan, and when the smoke arises therefrom, put into it the beef, and brown well on both sides. While the beef is browning, put into a bowl the flour, and make it smooth with a table-spoonful of the stock ; add then the catchup, Worcestershire sauce, with the pepper and salt, and the remainder of the stock. Stir all until thoroughly blended, and pour the mixture over the browning beef. Stir the liquor around the meat until it boils, skimming the grease from the top as it arises, and adding then one carrot and one turnip sliced ; also the onion, Draw the sauce-pan now aside from the blaze of the fire, and allow it to simmer slowly for two hours ; meantime, half an HARICOT OP MUTTON — BLANQUETTE OF VEAL. 53 hour before the time for cooking expires, cut the remaining carrot and turnip into fancy shapes with a vegetable cutter, throw them into a small sauce-pan filled with boiling water, and cook them until quite tender. When the meat is done, place it upon a large hot platter, strain over it the gravy, and taking the prepared carrot and turnip from the water, drain, and garnish with them the stew. Haricot of Mutton.— One half dozen mutton chops, one half ounce of butter, twelve button-onions, one ounce of flour, two turnips, one carrot, one tea-spoonful of salt, one half salt- spoonful of pepper, one pint of second stock

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