Harico of a Neck of Mutton

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

For the harico

the best end of a neck of mutton ↝ Turkey, whole, neck, meat only, raw [Poultry Products]
two quarts of water ↝ Water, tap [Tap water]
a large carrot cut in slices, cut at the edge like wheels ↝ Carrots, raw [Vegetables and Vegetable Products]
two turnips cut in square slices ↝ Turnips, raw [Vegetables and Vegetable Products]
the white part of a head of celery ↝ Celery, raw [Vegetables and Vegetable Products]
a few heads of asparagus ↝ Asparagus, raw [Vegetables and Vegetable Products]
two cabbage lettuces fried ↝ Lettuce, raw [Lettuce and lettuce salads]
Chyan to your taste

Instructions (11)

Cut the best end of a neck of mutton into chops, in single ribs.
Flatten the chops.
Fry them a light brown.
Put the fried chops into a large saucepan with two quarts of water.
Add a large carrot cut in slices, with the edges cut like wheels.
Stew for a quarter of an hour.
Add two turnips cut in square slices, the white part of a head of celery, a few heads of asparagus, and two cabbage lettuces that have been fried.
Add Chyan to your taste.
Boil all together until tender.
Do not thicken the gravy.
Put the harico into a tureen or soup-dish.

Original Text

Harico of a Neck of Mutton.
CUT the best end of a neck of mutton into
chops, in single ribs, flatten them, and fry them
a light brown, then put them into a large sauce-
pan, with two quarts of water, a large carrot cut
in slices, cut at the edge like wheels; when
they have stewed a quarter of an hour, put in
two turnips cut in square slices, the white part
of a head of celery, a few heads of asparagus,
two cabbage lettuces fried, and Chyan to your
taste, boil them all together till they are tender,
the gravy is not to be thickened; put it into a
tureen, or soup-dish. It is proper for a top dish.

Notes

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