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Haricot Mutton (2).
Ingredients.
Neck of Mutton, or the scrag end. Pint of 2nd Stock.
Carrot. 1 Onion. Sugar. Turnips. Button Onions. Potatoes.
Haricot properly means French beans; it now means meat cut into chops, and stewed with vegetables.
Method.
1. Take the best end of the neck of mutton, and put it on a board. Saw off the end of the rib, leaving
the cutlet bone three inches in length. 2. Saw off the chine bone at the back of the cutlets, and joint
each cutlet with the chopper. 3. Remove each cutlet with a sharp knife. 4. With a flat meat chopper,
beat each cutlet to about three-quarters of an inch in thickness, moisten the side of the chopper with a little
water. 5. Trim the cutlet round, scraping about half an inch of the rib bone bare. 6.
Form the cutlets into a good shape. 7. Take one onion, peel it, and cut it into slices. 8. Put two
ounces of butter in a stewpan, and fry the onion and cutlets a nice brown on both sides. 9. When brown,
remove the cutlets, and pour away the fat from the pan. 10. Brown one tablespoonful of flour in the pan,
and pour in one pint of stock; stir well until it boils. 11. Strain the sauce and return it with the cutlets
to the pan. 12. Wash and scrape one carrot, and cut it into fancy shapes with a cutter. 13. Peel two
turnips, and cut them in quarters. 14. Carefully peel one dozen button onions. 15. Stew the cutlets
gently for half an hour, then add the prepared vegetables, and let all simmer together for half an hour. 16.
When the vegetables are tender, arrange the cutlets in a circle on a hot dish, remove all the fat from the sauce,
and pour over, placing the vegetables in the centre. The button onions are for garnish.
PRECAUTIONS. -Freedom from fat and delicate flavouring are necessary.
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