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 teaspoonful of salt
• one-half teaspoonful of pepper
• one pint of second stock

Method

1. 1

   Trim the fat from the chops, and melting the butter in a saucepan slice into it one of the onions.

2. 2

   When the blue smoke arises from the heated butter put into it the chops and brown them to a nice, pale brown.

3. 3

   Take out the chops and pour off the grease, then put the flour into the pan, add the stock and stir until it boils.

4. 4

   Skim and return the chops to the pan.

5. 5

   Stew for half an hour, then add the button-onions, carrot, turnips, pepper, and salt, and stew for another half hour before serving.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 22. The excerpt below is the record exactly as published.

HARICOT OF MUTTON. \y 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 Hour 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 muttoii 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; Trim the fat from the chops, and melting the butter in a saucepan slice into it one of the onions. When the blue smoke arises from the heated butter put into it the chops and brown them to a nice, pale brown. When this is done take out of the pan the chops and pour off the grease, after which put the flour into the pan, the giease still adhering to which will be sufficient 48 ^^^ TS. to prevent its lumping, add to it the stock and stii all until it boils, when it should be skimmed to remove such particles of the onion and grease as may arise and the chops returned to the pan. All should now be permitted to stew for half an hour gently when the button-onions must be added, also the carrot, cut in fancy shapes, and the turnips which must have been quartered, the pepper and salt, and the whole allowed to stew for half an hour longer, when it is ready to serve. Arrange the chops for serving, in a circle upon a hot platter, fill the vegetables into the centre, and pour the sauce around from the outer edge. Note — By button-onions is meant onions of the size of a button, •^the smallest onions procurable. Blanquette of Veal.— Three pounds of filet of veal, one and one-half pints of white stock, one table- spoonful of bmon juice, one tablespoonful of sherry, one tablespoonful of chopped parsley, yolks of two eggs, one tablespoonful of cream, one teaspoonful of salt

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