Name: Irish Stew or Haricot Mutton
Ingredients: scrag end of a neck of mutton; coarse sea salt; water

Irish Stew or Haricot Mutton

Ingredients

scrag end of a neck of mutton
coarse sea salt
water

Directions

Remove all gristle and fat from the mutton.
Cut the bone to about 2 inches long and scrape it clean.
Prepare cutlets no thicker than ⅓ inch and gently beat them with a cutlet bat.
Broil the cutlets over a clear fire, turning frequently until juicy and underdone.
Serve with gravy or stock made from the trimmings.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.