HARICOT MUTTON (Cold Meat Cookery)

Ingredients

• The remains of cold neck or loin of mutton
• 2 oz butter
• 3 onions
• 1 dessertspoonful flour
• 1/2 pint good gravy
• pepper and salt to taste
• 2 tablespoonful port wine
• 1 tablespoonful mushroom ketchup
• 2 carrots
• 2 turnips
• 1 head celery

Instructions

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