Haricot Mutton

         Yield: 4 Servings
Categories: Lamb

1 lb Neck and breast of mutton 1 sm Turnip 2 Sticks Celery 1 Onion 1 tb Tomato sauce (ketchup) 1 sm Carrot 1 tb Flour 1 tb Drippings 1 pt Stock Method: 1. Cut the meat into mouthful size pieces and trim off the fat. 2. Slice up the vegetables. 3. Melt the dripping in a pan. Dredge the meat with the flour and fry until brown. 4. Take out the meat and fry the vegetables, then put all the ingredients in the pan and seson to taste. 5. Simmer for one and a half hours. Serves 4