Haricot of Mutton

Ingredients

• 2 lbs. lean mutton
• onion
• carrot
• cup stock
• spoon tomato catsup
• cup peas
• glass sherry
• 2 tablespoons butter
• 2 tablespoons browned flour
• Pepper and salt
• Pepper and salt

Method

1. 1

   Put cut-up mutton in hot skillet with butter and onion; fry brown, add stock and stew slowly for 1 hour; add the parboiled carrot sliced, and the peas.

2. 2

   Stew 30 minutes, add flour, seasoning, and catsup.

3. 3

   Sherry last, and serve at once.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 31. The excerpt below is the record exactly as published.

Haricot of Mutton. 2 lbs. lean mutton, onion, carrot, cup stock. spoon tomato catsup, cup peas, glass sherry. 2 tablespoons butter. 2 tablespoons browned flour. Pepper and salt

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