Haricot Mutton

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

about two pounds of the scrag or neck of mutton ↝ Turkey, whole, neck, meat only, raw [Poultry Products]
six onions cut in dice shapes ↝ Onions, raw [Vegetables and Vegetable Products]
a tablespoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
cold water ↝ Water, tap [Tap water]
a bunch of herbs
a few cooked or tinned peas or French beans ↝ Peas, green, raw [Vegetables and Vegetable Products]
button mushrooms ↝ Mushrooms, white button [Vegetables and Vegetable Products]
one or two carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
one or two turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
small button onions ↝ Onions, raw [Vegetables and Vegetable Products]

Instructions (10)

Season the meat with pepper and salt.
Fry the meat in a greased pan with the onions until a nice brown colour.
Sprinkle over the meat a tablespoonful of flour and mix it up.
Cover with cold water and bring to the boil, occasionally skimming.
Add the bunch of herbs and simmer for about two to two and a half hours.
Add the peas or French beans and button mushrooms.
Remove any fat and the bunch of herbs.
Dish up in a pile.
Serve with carrots and turnips which should be scooped in rounds about the size of a Spanish nut with a vegetable scoop (or cut in olive shapes) and added to the pan about an hour before the meat is done.
If small button onions are used, they should be blanched and added about the middle of the cooking.

Original Text

Haricot Mutton.
(Haricot de Mouton.)
Take about two pounds of the scrag or neck of mutton, remove all the unnecessary fat and bone, cut up the meat in neat pieces, and season with pepper and salt, and fry in a greased pan with six onions cut in dice shapes till a nice brown colour; then sprinkle over the meat a tablespoonful of flour, and mix it up with a spoon, cover over with cold water, let it come to the boil, occasionally skimming it, then put into the pan a bunch of herbs, and simmer for about two to two and a half hours; then add a few cooked or tinned peas or French beans and button mushrooms, remove any fat from it and the bunch of herbs; dish up in a pile, and serve with it one or two carrots and turnips, which should be scooped in rounds about the size of a Spanish nut with a vegetable scoop (or, if this is not obtainable, the vegetables can be cut in olive shapes) and added to the pan about an hour before the meat is done. If small button onions are used, they should be blanched and added about the middle of the cooking.

Notes

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