Haricot Mutton
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 pound neck and breast of mutton
1 small turnip
2 stalk celery
1 onion
1 tablespoon tomato sauce or ketchup
1 small carrot
1 tablespoon flour
1 tablespoon drippings
1 pint stock

Preparation

1 Cut the meat into bite-sized pieces and trim off the fat. Slice up the vegetables. 2 Melt the dripping in a pan. Dredge the meat with the flour and fry until brown. 3 Take out the meat and fry the vegetables, then put all the ingredients in the pan and season to taste. 4 Simmer for one and a half hours.