Name: Chicken with Mutton
Yield: For 8, or to serve twice
Cuisine: United Kingdom
Ingredients: ½ lb. (240 g.) mushrooms; 1 lb. (½ k.) onions; 1½ lb. (¾ k.) lean shoulder of mutton, boned; 1 boiling fowl of 3–4 lb. (1½-2 k.); ½ clove of garlic; salt, pepper; 1 lb. (½ k.) tomatoes; 4 oz. (120 g.) (dry) haricot beans, or dried peas if preferred; ¼ lb. (120 g.) vegetable marrow (peeled, pips removed and cubed); ½ bottle white wine or dry cider

Preparation info

For
8
, or to serve twice

Difficulty
Medium

Appears in

The Cookery of England

By Elisabeth Ayrton

Published 1975

About

Ingredients

1 boiling fowl of 3–4 lb. (1½-2 k.)
1½ lb. (

Method

This dish can be heated up perfectly, or you can often buy half a boiling fowl and can then halve the quantities of all the rest.

It is a very old manor-house recipe from the North of England and originally did not include tomatoes, which were not known, but is much improved by their flavour and colour. Early versions have turnips and carrots or any vegetables available.

Put the