Harrico

Ingredients

• some of the fat from the middle or best end of a neck of mutton
• fry the car-jots
• the turnips in dice
• the onions sliced
• pour as much hr Sling water as will just cover them
• add a spoonful of Lj ketchup
• add pepper
• add salt

Method

1. 1

   Cut the fat into thin steaks and fry them in their own fat until light brown.

2. 2

   Put them in a dish while frying the carrots, turnips, and onions.

3. 3

   Lay the steaks at the bottom of a stewpan, add the vegetables, cover with water, give one boil, skim, and simmer for two hours until the meat is tender.

4. 4

   Season with pepper, salt, and ketchup.

Nutrition per serving

As published

This recipe was extracted from The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts (1900), page 3. The excerpt below is the record exactly as published.

Harrico. Take some of the fat from the middle or best end of a neck of mutton, cut it into rather thin steaks, dour and fry ; them in their own fat of a fine light brown, but not enough for eating. Then put them in a dish while you fry the car- jots, turnips, and onions — the turnips in dice, the onions sli¬ ced, but they must only be warmed, not browned, or you need not fry them. Then lay the steaks at the bottom of a stew- pan, the vegetables over them, pour as much hr Sling water as will just cover them, give them one boil, skim them, then set by the side of the fire to simmer till the meat is tender, two hours will be sufficient; add pepper, salt, and a spoonful of Lj ketchup. Mutton Ham. Choose a fine grained leg of mutton, of twelve or fourteen pounds, let it be cut ham shape, and hang two days ; then put into a stew-pan a half a pound of bay salt, the same of common salt, two ounces of saltpetre, and half a pound of coarse sugar, all in powder, mix and make it quite hot, then rub it well into the ham. Let it be turned in the liquor every day; at the end of four days, put twoounces more of common salt ; in twelve days take it out, dry it, hang it up in wood smoke a week. It is a fine breakfast relish. Scotch Hotch Polch. Cut the breast and backward ribs of mutton in small pieces, also two pounds of beef ; simmer in six quarts of water ; two hours before serving, add several carrots, turnips, onions, peas, and cauliflower or cabbage; or, in winter, make a stew of any two sorts of meat, with carrots, onions, turnips, cele¬ ry, and a little rice. To make Mock Brawn. Boil a pair of neat’s-feet very tender; take the meat off, and have ready the belly piece of pork, salted with common salt and saltpetre for a week. Boil this almost enough ; take out the bones; then roll the feet and the pork together, roll very tight with a coarse cloth and tape. Boil till very tender ; hang up in the cloth till cold. Veal Sausages. Chop equal quantities of lean veal and fat bacon, a handful of sage, a little salt, pepper and nutmeg ; beat all in a mortar ; when used, roll and fry them. Oxford Sausages. Chop a pound and half of pork, and the same of veal, cleared of skin and sinews; add three quarters of a pound of beef suet ; mince and mix them. Steep the crumb of a penny loaf in water ; mix it with the meat ; add a little dried sage, pepper, and salt. Sausages to imitate those of Bologna. Season fat and lean pork with salt, saltpetre, pepper, and allspice, all in a fine powder, and rub it into the meat. On the sixth day cut it small ; mix with it some shred shalot as tine as possible. Have ready an ox-gut that has been 11 scoured, salted, and soaked well ; fill it, then tie up the ends, and hang it to dry, as you do hams, — but first wrap it in a fold or two of old muslin. It must be high dried. Some eat it without boiling, others boil it first. To Pot Hare. After seasoning it, bake it with butter. When cold, take the meat from the bones ; beat it in a mortar. If not suffi¬ ciently seasoned, add salt

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