A committee of ladies collected the receipts; the editor of the Manual of Domestic Economy arranged them — British cookery and household management, c.1864.

Haricot of Mutton

1 page in this part of The British Cookery Book.

Haricot of Mutton

397. Take a loin or neck of mutton, cut it in thin steaks, and take away part of the fåt. Then butter a stewpan; flour the meat, dredge a…

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