Haricot of Mutton

Ingredients

• 1-½ lb. middle of neck of mutton
• 2 onions, sliced
• 1 tablespoonful flour
• ½ pint water
• Salt
• pepper
• 1 dessertspoonful mushroom ketchup
• 1 carrot cut into dice
• 1 small turnip and parboiled

Method

No method was recorded for this recipe.

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.

pint water. Piece of celery. Salt. Pepper. Method : Trim the steak neatly. Prepare the carrot and turnip, cutting from them either julienne strips or other garnish. Put the garnish of carrot and turnip into separate cups of cold water till required, and use the remainder of these vegetables for flavouring the gravy. Heat the butter in a stewpan, when hot, brown the steak. Eemove the steak, brown the sliced onions, and when these are taken from the pan put in the flour, mix smoothly and cook till it becomes a biscuit-brown colour. Add the water very gradually, stirring all the time, boil 2 or 3 minutes, then add the pieces of carrot, turnip, celery, and the fried onions. Lay in the steak and stew very gently If to 2 hours. Boil, in small separate pans, the garnish of carrot and turnip till tender — about 5 minutes. Strain and put in cold water till required. They may be reheated in boiling water at the moment of serving. When the steak is partly cooked add salt and pepper, 26 PRACTICAL COOKERY. and before serving add more seasoning to the gravy if required. Lay the steak on a hot dish, strain the gravy over, and garnish with tiny heaps of carrot and turnip alternately. 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.