A Harricot
Origin: London, England
Source: Anonymous, 1846
Ingredients
- neck of mutton
- flour
- carrots
- turnips
- button onions
- water
- pepper and salt
- 1 spoonful mushroom powder
- browning
Instructions
- Cut off the best end of a neck of mutton into chops, flour them, and partly fry them.
- Then lay them in a stewpan with carrots, sliced turnips cut in small round balls, and some button onions, and cover with water.
- Skim frequently and season with pepper and salt to taste.
- Color the gravy with a little browning and a spoonful of mushroom powder.