Mutton (Haricot)

Ingredients

• one pound of neck of mutton
• a small turnip
• a couple of onions
• a small carrot
• an ounce of flour
• pepper
• salt
• three-quarters of a pint of hot water

Method

1. 1

   Cut into pieces one pound of neck of mutton, and fry it in an iron saucepan with a little dripping till it is brown, turning it frequently to prevent burning.

2. 2

   While frying the meat, peel a couple of onions, cut in rings, and put them with the meat to fry.

3. 3

   Peel a small turnip, and scrape and cut into small squares a carrot.

4. 4

   Pour off the dripping from the meat; add to the meat an ounce of flour, the carrot and turnip, pepper, and salt; mix together, and add by degrees three-quarters of a pint of hot water; stir until it boils, then let it simmer for an hour and a half, stirring it frequently.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Recipes for the million (1891), page 149. The excerpt below is the record exactly as published.

MUTTON (HARICOT). — Cut into pieces one pound of neck of mutton, and fry it in an iron saucepan with a little dripping till it is brown, turning it frequently to prevent burning. While frying the meat, peel a couple of onions, cut in rings, and put them with the meat to fry. Peel a small turnip, and scrape and cut into small squares a carrot. Pour off the dripping from the meat ; add to the meat an ounce of flour, the carrot and turnip, pepper, and salt ; mix together, and add by degrees three-quarters of a pint of hot water

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