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Haricot Mutton

(Meats And Vegetables.) - (The Lady's Own Cookery Book)

Take a neck of mutton, and cut it in the same manner as for mutton

chops. When done, lay them in your stewpan, with a blade of mace, some

whole peppercorns, a bunch of sweet-herbs, two onions, one carrot, one

turnip, all cut in slices, and lay them over your mutton. Set your

stewpan over a slow fire, and let the chops stew till they are brown;

turn them, that the other side may be the same. Have ready some good

gravy, and pour on them, and let them stew till they are very tender.

Your ragout must be turnips and carrots cut into dice, and small onions,

all boiled very tender, and well stirred up in the liquor in which your

mutton was stewed.

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