Harrico of Mutton

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Main ingredients
Instructions (8)
  1. Cut the best end of a neck of mutton into chops, in single ribs, flatten them, and fry them of a light brown.
  2. Put the fried mutton chops into a large saucepan with two quarts of water.
  3. Add a large carrot cut in slices.
  4. Stew for a quarter of an hour.
  5. Add two turnips cut in square pieces, the white part of a head of celery, two cabbage lettuces fried, and a few heads of asparagus.
  6. Season all with a little chyan pepper.
  7. Boil all together till tender.
  8. Serve in a tureen or soup dish, without any thickening to the gravy.
Original Text
Harrico of Mutton. CUT the best end of a neck of mutton into chops, in single ribs, flatten them, and fry them of a light brown. Then put them into a large saucepan, with two quarts of water, and a large carrot cut in slices; and when they have stewed a quarter of an hour, put in two turnips cut in square pieces, the white part of a head of celery, two cabbage lettuces fried, a few heads of asparagus, and season all with a little chyan pepper. Boil all together till ten-der, and put it into a tureen or soup dish, without any thickening to the gravy.
Notes
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