Haricot Mutton

Ingredients

1 pound neck and breast of mutton

1 small turnip

2 stalk celery

1 small carrot

1 tablespoon flour

1 tablespoon drippings

1 pint stock

Cut the meat into bite-sized pieces and trim off the fat. Slice up the vegetables.

Melt the dripping in a pan. Dredge the meat with the flour and fry until brown.

Take out the meat and fry the vegetables, then put all the ingredients in the pan and season to taste.

Simmer for one and a half hours.

4.0 servings

Friday, December 10, 2010 - 1:02am