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English cookbook, 1860
Page 18
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A [Hames?] of Mutton take 1/2 lb of lean beef and the scrap of the neck of mutton you are to use make a very strong gravy of them cut the remainder into cutlets and beat them tender then put them into a stew pan with the broth a piece of bacon two onions a bunch of thyme parsley sweet marjoram carrots and turnips let them all stew with the mutton cut some carrot and turnips in form of dice and fry them in butter then take the butter and thicken it with a little butter when brown add it to the [stew?] ingredients stir altogether
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A [Hames?] of Mutton take 1/2 lb of lean beef and the scrap of the neck of mutton you are to use make a very strong gravy of them cut the remainder into cutlets and beat them tender then put them into a stew pan with the broth a piece of bacon two onions a bunch of thyme parsley sweet marjoram carrots and turnips let them all stew with the mutton cut some carrot and turnips in form of dice and fry them in butter then take the butter and thicken it with a little butter when brown add it to the [stew?] ingredients stir altogether
Szathmary Culinary Manuscripts and Cookbooks
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