Haricot Mutton

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 60 min Total: 60 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (12)
Instructions (11)
  1. Cut the cold mutton into moderate-sized chops, and take off the fat
  2. Slice the onions
  3. Fry the onions with the chops, in a little butter, of a nice brown colour
  4. Stir in the flour
  5. Add the gravy, and let it stew gently nearly an hour
  6. Boil the vegetables until nearly tender
  7. Slice the vegetables
  8. Add the vegetables to the mutton about 1/4 hour before it is to be served
  9. Season with pepper and salt
  10. Add the ketchup and port wine
  11. Give one boil, and serve
Original Text
HARICOT MUTTON (Cold Meat Cookery). 718. INGREDIENTS.—The remains of cold neck or loin of mutton, 2 oz. of butter, 3 onions, 1 dessertspoonful of flour, 1/2 pint of good gravy, pepper and salt to taste, 2 tablespoonfuls of port wine, 1 tablespoonful of mushroom ketchup, 2 carrots, 2 turnips, 1 head of celery. Mode.—Cut the cold mutton into moderate-sized chops, and take off the fat; slice the onions, and fry them with the chops, in a little butter, of a nice brown colour; stir in the flour, add the gravy, and let it stew gently nearly an hour. In the mean time boil the vegetables until nearly tender, slice them, and add them to the mutton about 1/4 hour before it is to be served. Season with pepper and salt, add the ketchup and port wine, give one boil, and serve. Time.—1 hour. Average cost, exclusive of the cold meat, 9d. Seasonable at any time.
Notes
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