A Harricot

Name: A Harricot
Cuisine: England
Ingredients: neck of mutton; flour; carrots; turnips; button onions; water; pepper and salt; 1 spoonful mushroom powder; browning

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 the best end of a neck of mutton into chops. Flour the chops and partly fry them in a pan. Transfer them to a stewpan with sliced carrots, turnips cut into small round balls, and button onions. Cover with water. Skim frequently during cooking. Season to taste with pepper and salt. Color the gravy with a little browning and a spoonful of mushroom powder.