Haricot Mutton

Ingredients

• 3 pounds of the best end of the neck of mutton
• 1 onion
• Pepper to taste
• Coarse sea salt to taste
• 1 tablespoon of flour
• 1 pint of second stock
• 1 carrot
• 2 turnips
• 12 button onions
• 2 ounces of butter

Directions

1. Place the mutton on a cutting board and trim the rib-bone to leave a 3-inch cutlet-bone.

2. Remove the chine-bone at the back of the cutlets.

3. Cut each cutlet with a chopper and then with a sharp knife.

4. Pound each cutlet to about ½ inch thick with a meat mallet.

5. Trim the cutlets, leaving ½ inch of rib-bone exposed.

6. Set aside the trimmings for later use.

7. Peel and slice the onion.

8. In a stewpan, melt the butter and add the onion and cutlets.

9. Fry the cutlets over medium heat until they are light brown, turning to cook evenly.

10. Remove the cutlets from the stewpan and pour off excess grease, leaving the onion.

11. Stir in the flour and gradually add the stock, stirring until it boils.

12. Strain the sauce and return the cutlets to the stewpan with the sauce.

13. Wash and scrape the carrot, cutting it into fancy shapes.

14. Peel the turnips and cut them into quarters.