Haricot Mutton

Preparation info

  • Difficulty


  • 6


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 6 small chops from the middle neck or 2 lb. scrag end
  • 1 oz. butter or good dripping
  • 1 large onion
  • 1 oz. flour
  • pt. stock
  • salt and pepper
  • bouquet garni


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, put in the meat and simmer gently until tender—about 2 hr. Cut the carrots and turnip into neat dice for garnish. Add the rough trimmings to the meat. Cook the diced carrot and turnip separately in boiling salted water until just tender. Arrange the meat on a hot dish. If necessary rapidly boil the liquid in the saucepan to reduce and then strain over the meat. Garnish with diced carrot and turnip.