Mutton Stew

Ingredients

• mutton from the best end of a neck
• half an ounce of dripping
• a dessertspoonful of flour
• a breakfast-cupful of water
• half a turnip
• half a carrot
• a stick of celery
• a small piece of onion
• pepper
• salt
• haricot beans

Method

1. 1

   Cut mutton into joints, trim fat, and fry in hot dripping until brown.

2. 2

   Stir in flour until dark brown, then add water and boil.

3. 3

   Add diced turnip, carrot, celery, onion, and meat.

4. 4

   Stew until tender.

5. 5

   Boil haricot beans separately and add to stew with pepper and salt before serving.

As published

This recipe was extracted from The child's cookery book (1900) by Louisa S. Tate, page 7. The excerpt below is the record exactly as published.

mutton from the best end of a neck, if possible, and cut it into neat joints (two bones will make four nice little cutlets), trim off all the extra fat, and get the cook to cut the bones off short, but put the little short bones in with the cutlets, as they are very nice. Put into a stewpan half an ounce of dripping (beef dripping is the best), and when it is quite hot, fry the meat a nice brown on both sides. Take it out, and stir into the fat, very carefully, a dessertspoonful of flour. When the flour is a dark brown, but not burnt, pour in a breakfast-cupful of water, and let it boil. Prepare half a turnip and half a carrot cut into small dice, with a stick of celery, if possible, and a small piece of onion. Put them into the gravy with the meat, and let 44 The Child'^s Cookery Book all stew together, very slowly, till the meat feels tender. While it is cooking, boil the haricot beans, and when they are soft, add them to the stew, with pepper and salt

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