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Mutton, Haricot (INGREDIENTS for dish) (II)

INGREDIENTS for dish for 4 or 5 persons. - Breast or scrag of mutton, flour, pepper and salt to taste, 1 large onion, 3 cloves, a bunch of savoury herbs, 1 blade of mace, carrots and turnips, sugar. AVERAGE COST, 7d. per lb.

Cut the mutton into square pieces, and fry them a nice colour; then dredge over MUTTON, HASHED. them a little flour and a seasoning of pepper and salt. Put all into a stewpan and moisten with boiling water, adding the onion, stuck with 3 cloves, the mace and herbs. Simmer gently till the meat is done, skim off all the fat and then add the carrots and turnips, which should be previously cut in dice and fried in a little sugar to colour them. Let the whole simmer again for 10 minutes; take out the onion and bunch of herbs, and serve.

TIME. About 3 hours to simmer.

SEASONABLE at any time.

Mutton, Haricot. (Cold Meat Cookery.)-INGREDIENTS. - The remains of cold neck or loin of mutton, 2 oz. of butter, 3 onions, 1 dessertspoonful of flour, 1/2 pint of good gravy, pepper and salt to taste, 2 tablespoonfuls of port wine, 1 tablespoonful of mushroom ketchup, 2 carrots, 2 turnips, 1 head of celery. AVERAGE COST, exclusive of the meat, 8d.

Cut the cold mutton into moderate-sized chops and take off the fat; slice the onions and fry them with the chops, in a little butter, of a nice brown colour; stir in the flour, add the gravy, and let it stew gently nearly an hour. In the meantime boil the vegetables until nearly tender, slice thein, and add them to the mutton about 1/4 hour before it is to be served. Season with pepper and salt, add the ketchup and port wine, give one boil, and serve.

TIME.-1 hour.

SEASONABLE at any time.