Haricot Mutton

Ingredients

• 1 tablespoonful of ketchup
• 1/2 pint of good gravy
• 2 tablespoonfuls of port wine
• 1 tablespoonful of mushroom ketchup
• 1 head of celery
• a bunch of savoury herbs
• 4 lbs
• 3 carrots
• 3 turnips
• 3 onions
• one boil
• 7 persons
• 1 large onion
• 3 cloves
• 1 blade of mace
• 5 persons
• 1 dessertspoonful of flour
• 2 carrots
• 2 turnips
• salt
• pepper
• cloves
• mace

Directions

1. 716. INGREDIENTS.--4 lbs. of the middle or best end of the neck of mutton, 3 carrots, 3 turnips, 3 onions, popper and salt to taste, 1 tablespoonful of ketchup or Harvey's sauce.

2. _Mode_.--Trim off some of the fat, cut the mutton into rather thin chops, and put them into a frying-pan with the fat trimmings. Fry of a pale brown, but do not cook them enough for eating. Cut the carrots and turnips into dice, and the onions into slices, and slightly fry them in the same fat that the mutton was browned in, but do not allow them to take any colour. Now lay the mutton at the bottom of a stewpan, then the vegetables, and pour over them just sufficient boiling water to cover the whole. Give one boil, skim well, and then set the pan on the side of the fire to simmer gently until the meat is tender. Skim off every particle of fat, add a seasoning of pepper and salt, and a little ketchup, and serve. This dish is very much better if made the day before it is wanted for table, as the fat can be so much more easily removed when the gravy is cold. This should be particularly attended to, as it is apt to be rather rich and greasy if eaten the same day it is made. It should be served in rather a deep dish.

3. _Time_.--2-1/2 hours to simmer gently.

4. _Average cost_, for this quantity, 3s.

5. _Sufficient_ for 6 or 7 persons.

6. _Seasonable_ at any time.

7. 717. INGREDIENTS.--Breast or scrag of mutton, flour, pepper and salt to taste, 1 large onion, 3 cloves, a bunch of savoury herbs, 1 blade of mace, carrots and turnips, sugar.

8. _Mode_.--Cut the mutton into square pieces, and fry them a nice colour; then dredge over them a little flour and a seasoning of pepper and salt. Put all into a stewpan, and moisten with boiling water, adding the onion, stuck with 3 cloves, the mace, and herbs. Simmer gently till the meat is nearly done, skim off all the fat, and then add the carrots and turnips, which should previously be cut in dice and fried in a little sugar to colour them. Let the whole simmer again for 10 minutes; take out the onion and bunch of herbs, and serve.

9. _Time_.--About 3 hours to simmer.

10. _Average cost_, 6d. per lb.

11. _Sufficient_ for 4 or 5 persons.

12. _Seasonable_ at any time.

13. HARICOT MUTTON (Cold Meat Cookery).

14. 718. INGREDIENTS.--The remains of cold neck or loin of mutton, 2 oz. of butter, 3 onions, 1 dessertspoonful of flour, 1/2 pint of good gravy, pepper and salt to taste, 2 tablespoonfuls of port wine, 1 tablespoonful of mushroom ketchup, 2 carrots, 2 turnips, 1 head of celery.

15. _Mode_.--Cut the cold mutton into moderate-sized chops, and take off the fat; slice the onions, and fry them with the chops, in a little butter, of a nice brown colour; stir in the flour, add the gravy, and let it stew gently nearly an hour. In the mean time boil the vegetables until _nearly_ tender, slice them, and add them to the mutton about 1/4 hour before it is to be served. Season with pepper and salt, add the ketchup and port wine, give one boil, and serve.

16. _Time_.--1 hour.

17. _Average cost_, exclusive of the cold meat, 9d.

18. _Seasonable_ at any time.

Nutrition, whole recipe (rough)

Counts 11 of 12 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 11 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Onion	1 medium (110g)	44
Turnip	1 medium (122g)	34
Port Wine	2 tbsp cooking wine (30ml)	25
Carrot	1 medium (61g)	25
Tomato	1 medium (123g)	22
Mushroom	1/2 cup sliced (35g)	15
Clove	1 tsp ground (2g)	7
Celery	1 stalk (40g)	6
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0
Mace	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.