Haricot Mutton

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (17)

For the stew

a neck of mutton ↝ Turkey, whole, neck, meat only, raw [Poultry Products]
a blade of mace ↝ Spices, mace, ground [Spices and Herbs]
some whole peppercorns
a bunch of sweet-herbs ↝ Onions, sweet, raw [Vegetables and Vegetable Products]
two onions ↝ Onions, raw [Vegetables and Vegetable Products]
one carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
one turnip ↝ Turnips, raw [Vegetables and Vegetable Products]
some good gravy ↝ Gravy, NFS [Dips, gravies, other sauces]

For the ragout

turnips and carrots cut into dice ↝ Turnips, raw [Vegetables and Vegetable Products]
small onions, all boiled very tender ↝ Onions, raw [Vegetables and Vegetable Products]

For the alternative method

mutton chops
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
small onions ↝ Onions, raw [Vegetables and Vegetable Products]
whole carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
turnips, scooped or cut into shapes ↝ Turnips, raw [Vegetables and Vegetable Products]
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]

Instructions (9)

Take a neck of mutton, and cut it in the same manner as for mutton chops.
When done, lay them in your stewpan, with a blade of mace, some whole peppercorns, a bunch of sweet-herbs, two onions, one carrot, one turnip, all cut in slices, and lay them over your mutton.
Set your stewpan over a slow fire, and let the chops stew till they are brown; turn them, that the other side may be the same.
Have ready some good gravy, and pour on them, and let them stew till they are very tender.
Your ragout must be turnips and carrots cut into dice, and small onions, all boiled very tender, and well stirred up in the liquor in which your mutton was stewed.

Another way

Fry mutton chops in butter till they are brown, but not done through.
Lay them flat in a stewpan, and just cover them with gravy.
Put in small onions, whole carrots, and turnips, scooped or cut into shapes; let them stew very gently for two hours or more.
Season the chops before you fry them with pepper and salt.

Original Text

Haricot Mutton.

Take a neck of mutton, and cut it in the same manner as for mutton chops. When done, lay them in your stewpan, with a blade of mace, some whole peppercorns, a bunch of sweet-herbs, two onions, one carrot, one turnip, all cut in slices, and lay them over your mutton. Set your stewpan over a slow fire, and let the chops stew till they are brown; turn them, that the other side may be the same. Have ready some good gravy, and pour on them, and let them stew till they are very tender. Your ragout must be turnips and carrots cut into dice, and small onions, all boiled very tender, and well stirred up in the liquor in which your mutton was stewed.

Another way.

Fry mutton chops in butter till they are brown, but not done through. Lay them flat in a stewpan, and just cover them with gravy. Put in small onions, whole carrots, and turnips, scooped or cut into shapes; let them stew very gently for two hours or more. Season the chops before you fry them with pepper and salt.

Notes

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