Method.—Put the beef into the water with the vegetables cut in pieces, herbs, cloves, pepper and salt, and stew gently from four to five hours, until quite tender.
Then make a thickening of the flour, stir it in, and boil well for two or three minutes.
For serving, place the beef on a hot dish.
Add the wine to the gravy, and strain it over the meat.
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.