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Haricot Mutton (4 servings)
1 pound neck and breast of mutton
1 small turnip
2 sticks celery
1 Tbsp tomato sauce (ketchup)
1 small carrot
1 Tbsp flour
1 Tbsp drippings
1 pint stock
Cut the meat into mouthful size pieces and trim off the fat.
Slice up the vegetables.
Melt the dripping in a pan. Dredge the meat with the flour and fry until brown.
Take out the meat and fry the vegetables, then put all the ingredients in the pan and season to taste.
Simmer for one and a half hours.
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