Haricot Mutton

• 6 small chops from the middle neck or 2 lb. scrag end
• 1 oz. butter or good drippin

Trim off the skin and surplus fat and cut the meat into small pieces or cutlets. Put the butter or dripping into a saucepan and, when smoking, fry the meat quickly and lightly. Remove the meat, chop the onion finely and fry slowly in the same fat without browning. Add the flour and fry slowly until a rich brown. Cool slightly and add the stock, seasoning and bouquet garni. Bring to the boil, pu