Haricot of Tinned Kangaroo

Ingredients

• 2oz. of butter
• 2 table-spoonfuls of flour
• 1 table-spoonful of red-currant jelly
• two moderate-sized carrots
• two moderate-sized turnips
• a lump of butter

Method

1. 1

   Heat a tin of preserved Kangaroo in boiling water.

2. 2

   In another pan, melt butter and mix in flour, then gradually add the gravy from the tin.

3. 3

   Add red-currant jelly and flavoring.

4. 4

   Fry sliced carrots, turnips, and button-onions in butter until tender, then add to the sauce.

5. 5

   Serve the meat on a hot dish with sauce and vegetables.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 179. The excerpt below is the record exactly as published.

Haricot of Tinned Kangaroo. —Stand a tin of preserved Kangaroo in a stewpan of boiling water, and leave it over the fire until the contents are hot through. Put 2oz. of butter into another stewpan with 2 table-spoonfuls of flour, and stir over the fire until well blended, then mix in gradually the gravy that will be found in the tin ; put in also 1 table-spoonful of red-currant jelly, add any other kind of flavouring that may be liked, and move the stew- pan to the side of the fire. Peel two moderate-sized carrots and turnips, slice, and cut them into small rounds with a circular vegetable - cutter ; put them into a frying- pan with some button-onions and a lump of butter

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