Haricot of Mutton

Ingredients

• 1-|- lb. middle of neck of mutton
• 2 onions, sliced
• 1 tablespoonful flour
• -I pint water
• Salt and pepper
• 1 dessertspoonful mushroom ketchup
• 1 carrot 1 cut into dice
• 1 small turnip J and parboiled

Method

1. 1

   Cut up the meat neatly, removing the chine bone and any superfluous fat.

2. 2

   Brown the pieces of meat in a hot stewpan, using no dripping.

3. 3

   Remove them and fry the sliced onions in the fat from the mutton.

4. 4

   Take the onions from the pan as they become a golden brown, then add 1 tablespoonful flour to the remaining fat, mix smoothly and allow the flour to brown slightly.

5. 5

   Pour in the water gradually, stirring carefully.

6. 6

   Bring to the boil, add the salt, pepper, ketchup and parboiled vegetables.

7. 7

   Lay the meat and onions in the pan and simmer about 1 hour.

Nutrition per serving

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 10. The excerpt below is the record exactly as published.

Haricot of Mutton. 1-|- lb. middle of neck of mutton. 2 onions, sliced. 1 tablespoonful flour. -I pint water. Salt and pepper. 1 dessertspoonful mushroom ketchup. 1 carrot 1 cut into dice 1 small turnip J and parboiled

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