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Haricot Mutton (1).
Ingredients.
3 lbs. of Neck of Mutton. 2 Onions. 3 Carrots.
Pickles. Butter. Ketchup. 3 Turnips.
Method. 1. Divide three pounds of the best end of neck of mutton into chops. 2. Trim and shape them, and remove the fat. 3. Cut two onions into slices. 4. Cut three moderate-sized turnips and three carrots into fancy shapes with a vegetable cutter. 5. Take a clean frying-pan, and fry the cutlets lightly in butter over a brisk fire, but do not cook them. 6. Fry the vegetables in the same butter for three or four minutes, but do not brown them or change their colour. 7. Put the cutlets into a stewpan. 8. Lay the vegetables on them. 9. Cover with stock, and let the contents come slowly to the boil. 10. Skim off all the fat. 11. Put aside to simmer for two hours. 12. Season with pepper and salt, and finish with a teaspoonful of mushroom or walnut ketchup, and mixed pickles finely minced. 13. Dish the chops in a soup-dish, pour over the gravy and vegetables, and serve.