Haricot Mutton from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take about two pounds of the scrag or neck of mutton, remove all the unnecessary fat and bone, cut up the meat in neat pieces, and season with pepper and salt, and fry in a greased pan with six oni...
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Cooking tools:
- Chef's knife
- Cutting board
- Stove
- Pot
- Vegetable scoop
Ingredients
- french beans
- peas
- herbs
- cold water
- flour
- onions
- salt
- pepper
- button onions
- vegetables
- vegetable scoop
- turnips
- carrots
- button mushrooms
- scrag
- neck of mutton
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