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Mutton with French Beans
From Cassell's dictionary of cookery, 1892
Serves 1
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1994. The excerpt below is the record exactly as published.
utton avitk French Beans. Prepare some mutton as in recipe No. 23 ; lay it in a flat dish. Boil French beans till tender, strain the water off, and stir them in the pan in which the meat has been fried with one ounce of butter, pepper and salt, half a pint of thickened brown gravy
Cook this with the app: pantry check, scaling, and the assistant.