Haricot of Roebuck

Ingredients

• four pounds of the neck of a roebuck
• two or three carrots
• two or three turnips
• two or three onions
• two table-spoonfuls of red currant jelly
• a quarter of a pint of port or claret
• Season with pepper
• and salt
• thicken the gravy with a little flour and butter

Method

1. 1

   Divide the neck of roebuck into cutlets and fry in hot dripping until browned.

2. 2

   Place in a saucepan and cover with boiling stock or water.

3. 3

   Remove scum, add chopped carrots, turnips, and onions fried in the fat, and simmer for an hour.

4. 4

   Season, thicken with flour and butter, and add dissolved red currant jelly and port or claret before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 706. The excerpt below is the record exactly as published.

Haricot of Roebuck. — Take four pounds of the neck of a roebuck, divide it into cutlets about an inch in thickness, and fry these in hot dripping till brightly bro-mied. Draw them from the fat, put them into a clean sauce- pan, and pour over them as much boiling stock I or water as will cover the meat. Remove the scum carefully as it rises, and, when the gravy boils, put "with it two or three carrots, turnips, and onions, all cut into small pieces, and fried for three or four minutes in the fat which was used for the meat. Simmer gently for an hour. Season with pepper and salt, and thicken the gravy with a little flour and butter. Just before serving, dissolve two table-spoonfuls of red currant jelly in the sauce, and add a quarter of a pint of port or claret

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