Mutton, Haricot

Ingredients

• pepper and salt
• a little stock

Method

1. 1

   Fry mutton as directed in Irish Stew, place in a dish, fry boiled carrots, make gravy with stock, and pour over the carrots and meat.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1988. The excerpt below is the record exactly as published.

Mutton, Haricot or. Fry pieces of Australian mutton as dii-ected in recipe No. 6, and place in a dish in the centre. Have ready some boiled carrots, cut them in slices, and fry after the meat; then make a gravj^ with a little stock, coloured, seasoned, and thickened, which pour over the carrots in the stewpan. Boil up oVer the fire, and pour round the meat. 8. Mutton, Curried. Boil one pound of pickled pork in a quart of water for tliree-quarters of an hoiu- with four small onions and a sprig of thyme ; then cut into neat slices the pork and two pounds of Australian mutton : lay the whole in a stewpan. Reduce the liquor in which the pork was boiled one-half, skim free from fat, mix with it one tea-spoonful of curry powder, pulp the onions with a table-spoonful of flour, slice one sharp apple very thin and also one tomato, boil ten minutes, put into the curry, stir- gently to mix it well without breaking the meat too much, and serve with a rim of boiled rice. 9. Mutton*, Dry Curried. Fry a sliced onion till brown in Australian fat ; cut Australian mutton across the grain in small dice, mix it with the fried onion, and fry both till hot through, stirring as little as pos- sible ; sprinkle over lightly half a tea-spoonful of curry powder, salt and pepper to taste, mix well together, pour over two table-spoonfuls of milk or cream, stir till dry, and serve. 10. Beef (au Diable). Cut inch-thick slices, across the grain, of beef, cover them with the following mixture, and fry : — One spoonful of made mustard, ditto chutnee, ditto anchovy, double the quantity of salad oil, and a pinch of cayenne pepper. 11. Pudding, Eoll. Make a crust of one pound of flour, a quarter of a pound of bread-crumbs, half a pound of relied and rubbed suet, one tea-spoonful of baking powder, and water sufficient to make it into not too stiff a paste. Eoll it out half an inch thick, and spread over it a layer of minced Australian seasoned with pepper and salt

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