Haricot do Mouton

Ingredients

• Out a shoulder of mutton or lamb into 1-inch pieces, about 3 pounds
• season with 1 tablespoonful seasoning salt
• with 2 fine-chopped onions
• 1 ounce butter
• 1 clove of bruised garlic
• add 1 quart of broth or boiling water
• add a bouquet
• 6 small onions

Method

1. 1

   Cut meat into 1-inch pieces, season well.

2. 2

   Cook onions and garlic in butter for 3 minutes, add meat, stir, cover, and cook slowly for 30 minutes.

3. 3

   Melt butter in a small saucepan, add flour, stir, then add broth and bouquet.

4. 4

   Cook for 5 minutes, add to meat, and cook until done.

5. 5

   Remove bouquet and fat before serving.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 206. The excerpt below is the record exactly as published.

Haricot do Mouton, — Out a shoulder of mutton or lamb into 1-inch pieces, about 3 pounds, season with 1 tablespoonful seasoning salt, mix seasoning and meat well together. Place a saucepan over the fire, with 2 fine-chopped onions, 1 ounce butter, 1 clove of bruised garlic, stir and cook 3 minutes; then add the meat, stir for a few minutes, cover, and let cook slowly 30 minutes. In the meantime melt 2 ounces butter in a small saucepan, add 2 toblespoonf uls flour, stir and cook 2 minutes ; add 1 quart of broth or boiling water, with a little beef extract, add a bouquet and 6 small onions

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