HARICOT OF MUTTON.
3lb. Of the middle of the neck of mutton;
Pepper and salt;
3 turnips;
2 onions;
2oz. of dripping;
3 carrots;
1 dessertspoonful of walnut ketchup.
For this take about 3lb. of the middle of the neck of mutton,
and after cutting off some the fat, divide the chops.
Fry them lightly in the dripping, but do not quite cook them.
Take them out of the pan, cut the onions into slices, and the carrots and turnips into shapes desired.
Fry them for a few minutes in the dripping in which the chops were cooked,
but do not let them burn. Put the mutton into a stew pan, lay the vegetables on it,
and just cover the side of the fire and simmer until the chops are tender;
season with pepper and salt and 1 dessertspoonful of walnut ketchup. Let it cool,
and them take off all the fat very carefully. Reheat and serve.
Dish neatly on a hot dish with the chops arranged in two lines and
the vegetables in heaps round the dish. Pour the gravy round.
For 7 or 8 persons.
Time 2 ¾ to 3 hours.
Disclaimer
Please note that as these are authentic recipe's before fridges and modern appliances were invented
no responsibility can be held for any accident or injury however caused from following these recipes. They are meant as historic documents only.
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