Harrico of Mutton recipe
This was a very popular dish and enjoyed by Jane. The basis of this original recipe involved the preparation of a stock which would be boiled and strained before being added to the seared mutton.
Further stewing would be required for an hour before being served with Jane's favoured dumplings (adapted from Martha Lloyd's Cookbook).
- 3lb/1.5kg mutton neck fillet, cut into slices
- 3oz/75g plain flour2oz/50g butter
- 1/2pint/600ml lamb stock cube
- 250ml hot water
- 2tbsp extra plain flour, to use as a thickening agent
- 1 turnip, finely diced
- 2 carrots, finely diced
- salt and pepper
- Cut the mutton neck fillet into 1/2"/ 1cm slices.
- Mix the flour with the salt and place into a shallow dish. Place each mutton fillet slice into the seasoned flour covering both sides.
- Using a frying pan, melt the butter and allow to heat up. Once sizzling, add several mutton slices. Brown each side and remove from the pan and place into a casserole/cast iron dish. Continue until each mutton slice has been browned.
- Remove the pan from the heat, add 2 tablespoons of plain flour to the melted butter and meat juices, blend until smooth.
- Return the frying pan to the heat, stirring continuously until the flour is cooked for approximately three minutes. Remove from the heat.
- Dissolve lamb stock cube in 250ml boiling water. Pour stock over the cooked flour and mix until smooth. Return to the heat, continue stirring until the mixture thickens.
- Place all the seared mutton slices, pre-prepared diced turnip and carrots into a casserole/cast iron dish and pour prepared gravy mixture. Cover with a lid and stew for an hour.
- Towards the last 10 minutes of stewing add salt, pepper and 2 teaspoons of Ketchup.
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