Haricot Mutton.
- Ingredients—7 or 8 mutton cutlets.
- 1 pint of second stock.
- 1 carrot.
- 1 turnip.
- 1 onion.
- 1 stick of celery.
- 1 oz. of flour.
- Pepper and salt.
- 2 oz. of dripping.
Method.—Fry the cutlets a nice brown in the dripping.
Mix the flour smoothly with the stock; boil it in a stewpan for two minutes.
Then put in the cutlets and the vegetables cut in fancy shapes.
Stew gently for about three-quarters of an hour, until the meat and vegetables are tender.
Dish the cutlets in a circle; place the vegetables round them and pour the gravy over.