Haricot Mutton Recipe

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Instructions

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 tablespoon 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.