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Haricot Mutton

From Mrs. Beeton's household management (1907).

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A historical recipe

Mrs. Beeton's household management, by Mrs. (Isabella Mary) Beeton (1907).

United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.

Ingredients 4 ingredients

  1. 3 slices of turnip
  2. 3 tablespoonfuls of mushroom ketchup
  3. a pint of boiling stock
  4. 3 small onions

Possible health benefits

General information, not medical advice.

  1. Turnip Source of vitamin C · Source of protein

    Source of vitamin C · 21 mg per 100 g, 26% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of protein · 0.9 g per 100 g, 13% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Turnips, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Ingredients.
  2. — i tin of boiled mutton, 2 ozs.
  3. of butter, \ ozs.
  4. of flour, 2 or 3 small onions sliced, i small carrot sliced, 2 or 3 slices of turnip cut into strips, 2 or 3 tablespoonfuls of mushroom ketchup, or seme sharp sauce, salt and pepper, £ of a pint of boiling stock or water.
  5. Method.
  6. — Slice the meat ralher thinly, putting all the jelly into the stock or water, and rejecting the fat.
  7. Heat the butter in a stewpan, fry the vegetables slightly, sprinkle in the flour, and cook gently.
  8. When well browned put in the stock or water, stir until boiling, simmer gently until the vegetables are tender, and add the meat.
  9. Season to taste, add ketchup or other sauce, make thoroughly hot, and serve.
  10. Time.
  11. — About i hour.
  12. Average Cost, is.
  13. 6d.
  14. to 2s.
  15. Sufficient for 5 or 6 persons.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Chef's knife
  • Cutting board
  • Wooden spoon
Source public domain per archive.org metadata; unverified
Credit

From Mrs. Beeton's household management (1907), printed page 789, digitised by the Internet Archive: https://archive.org/details/mrsbeetonshouse00beetuoft

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.