A Harrico of Mutton

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

a neck or loin of mutton, cut it into six pieces ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]
flour it ↝ Flour, 00 [Cereal Grains and Pasta]
two dozen of chesnuts blanched
two or three lettuces cut small ↝ Lettuce, raw [Lettuce and lettuce salads]
fix little round onions ↝ Onions, raw [Vegetables and Vegetable Products]
a bundle of sweet-herbs ↝ Onions, sweet, raw [Vegetables and Vegetable Products]
some pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
two or three blades of mace ↝ Spices, mace, ground [Spices and Herbs]
some turnips and carrots cut like dice ↝ Turnips, raw [Vegetables and Vegetable Products]
some turnips and carrots cut like dice ↝ Carrots, raw [Vegetables and Vegetable Products]

Instructions (5)

Take a neck or loin of mutton, cut it into six pieces, flour it, and fry it brown on both sides in the stew-pan.
Pour out all the fat.
Put in some turnips and carrots cut like dice, two dozen of chesnuts blanched, two or three lettuces cut small, six little round onions, a bundle of sweet-herbs, some pepper and salt, and two or three blades of mace.
Cover it close, and let it stew for an hour.
Take off the fat and dish it up.

Original Text

A Harrico of Mutton.
TAKE a neck or loin of mutton, cut it into six pieces, flour it, and fry it brown on both sides in the stew-pan, then pour out all the fat; put in some turnips and carrots cut like dice, two dozen of chesnuts blanched, two or three lettuces cut small, fix little round onions, a bundle of sweet-herbs, some pepper and salt, and two or three blades of mace; cover it close, and let it stew for an hour, then take off the fat and dish it up.

Notes

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