Haricot Mutton Recipe ingredients

To prepare this Haricot Mutton Recipe, first take 3 pounds of the neck of mutton, divide it into cutlets, trim them neatly, and fry them in a little dripping till nicely browned, and with them 3 carrots, 2 turnips, and an onion, all sliced. Drain them from the fat, and put them into a saucepan. Pour over them a quart of water, which has been boiled in the pan in which the meat, etc., was fried, and thicken with a tablespoonful of flour, mixed smoothly with a little cold water. Skim carefully, and season with salt and pepper according to taste, and a little catsup. Simmer for an hour. Serve with the meat in the middle of the dish, the vegetables round it, and the gravy poured over all. A few sippets of toasted bread may be placed at the bottom of the dish, or served as a garnish. A garniture of beans is a great improvement. Sufficient for five or six persons.