Haricot of Mutton
From My mother's cook book, 1902
Presented as published in 1902. 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 My mother's cook book (1902) by Matilda Lees Dods, page 22. The excerpt below is the record exactly as published.
one teaspoonful of salt, one-half tea- spoonful of pepper. tlAklCOT OP MUTTOt). ^f The butter must first be melted in a saucepan, 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 catsup, Worcestershire sauce with the pepper and salt, and the remainder of the stock, stir all until thoroughly blended and pour the mix- ture 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 saucepan now aside from the blaze of the fire, and allow it to simmer slowly for two hours; meantime, half an 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 saucepan 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 teaspoonful of pepper, one pint of second stock
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