Haricot of Mutton

Ingredients

• 2 lb. mutton chops
• 1 oz. fat or dripping
• £ oz. flour
• 1 table-spoonful ketchup
• £ table-spoonful Worcester sauce
• 1 carrot
• £ white turnip
• 1 onion
• 3 gills hot water
• Pepper
• Salt

Method

1. 1

   Cut the mutton chops thin from the neck or fore-loin.

2. 2

   Remove the outside skin and fat.

3. 3

   Fry in fat till of a light brown.

4. 4

   Take out the chops, and fry the onion sliced.

5. 5

   Pour away the fat, and return the chops to the pan with half the carrot grated, pepper, salt, and water.

6. 6

   Cover tightly, and simmer slowly for two hours.

7. 7

   Thicken with the flour mixed with the ketchup and Worcester sauce.

8. 8

   Boil for a few minutes and skim.

9. 9

   Garnish with boiled carrot and turnip cut into shapes.

Nutrition per serving

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 20. The excerpt below is the record exactly as published.

HaRicoT of mutton — ox tail. 39 TO STEW STEAKS. 1 lb. beefsteak. £ pint hot water. £ oz. flour. Pepper. 1 small carrot. £ small turnip, i table-spoonful ketchup. Salt. Cut the beef in thin slices. Put them in a stew-pan, with the water. Add the carrot grated, the turnip cut in small squares, pepper, and salt. Stew for an hour, or till tender, Skim if necessary. Thicken with the flour and ketchup, Two ounces of macaroni or vermicelli, boiled from ten to twenty minutes with the stew, may he substituted for the flour. HARICOT OF MUTTON. 2 lb. mutton chops. 1 oz. fat or dripping. £ oz. flour. 1 table-spoonful ketchup. £ table-spoonful Worcester sauce. 1 carrot. £ white turnip. 1 onion. 3 gills hot water

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