Hannah Glasse

A Harrico of Mutton

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Art of Cookery Made Plain and Easy
The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take a Neck or Loin of Mutton, cut it into six Pieces, flour it, and fry it Brown on both Sides in the Stew-pan, then pour out all the Fat, put in some Turnips