Haricot. (Miss Toomer.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

chops from a neck of mutton free from fat ↝ Turkey, whole, neck, meat only, raw [Poultry Products]
2 whole shallots ↝ Shallots, raw [Vegetables and Vegetable Products]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
sliced carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
turnip ↝ Turnips, raw [Vegetables and Vegetable Products]
celery ↝ Celery, raw [Vegetables and Vegetable Products]
plenty of whole button onions ↝ Onions, raw [Vegetables and Vegetable Products]
good stock
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (4)

Cut the chops from a neck of mutton free from fat and sautez them with 2 whole shallots in a little butter till a nice light brown.
Then put both chops and shallots into a stewpan with sliced carrot, turnip, and celery, and plenty of whole button onions.
Just cover them with good stock and let them simmer very gently till tender but not ragged, then dish them.
Thicken the gravy with a little flour cooked in butter 5 minutes over a slow fire and stirred all the time; season and serve.

Original Text

Haricot. (Miss Toomer.)
Cut the chops from a neck of mutton free from fat and sautez them with 2 whole shallots in a little butter till a nice light brown; then put both chops and shallots into a stewpan with sliced carrot, turnip, and celery, and plenty of whole button onions. Just cover them with good stock and let them simmer very gently till tender but not ragged, then dish them.
Thicken the gravy with a little flour cooked in butter 5 minutes over a slow fire and stirred all the time; season and serve.

Notes

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