Mutton, Ibarlcot

Ingredients

• 2 lbs. best end of Neck of Mutton
• 2 Carrots
• 2 Onions
• 2 Turnips
• 2 ozs. Butter
• 2 ozs. Flour
• pints of Water
• Pepper, and Salt

Method

1. 1

   Cut the mutton into neat pieces about inches long and fry it in the butter.

2. 2

   Then take out the meat and add the flour, mixing it well into the butter and letting it brown.

3. 3

   Add the trimmings of vegetables, fry for a minute or two, and then mix the water gradually.

4. 4

   Let it come to the boil, put back the pieces of meat, and let it all simmer gently for an hour and a half.

5. 5

   The vegetables should be cut into dice and boiled separately.

6. 6

   For serving, place the meat round the edge of dish, strain the gravy over, and arrange the vegetables in a pile in the centre.

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 16. The excerpt below is the record exactly as published.

Mutton, Ibarlcot. Ingredients. — 2 lbs. best end of Neck of Mutton, 2 Carrots, 2 Onions, 2 Turnips, 2 ozs. Butter, 2 ozs. Flour, pints of Water, Pepper, and Salt

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