Haricot Mutton

Ingredients

• half a pint of haricot beans
• about 1J lbs. of neck or loin of mutton
• about a table-spoonful of flour
• a tea-spoonful of Tarragon vinegar
• one of Worcester sauce
• a small peeled onion
• a peeled carrot cut in four
• three-quarters of a pint of stock or water

Method

1. 1

   Soak beans overnight.

2. 2

   Cut mutton into pieces, season, sprinkle with flour.

3. 3

   Place in a buttered paper-bag with beans, stock, vinegar, sauce, onion, and carrot.

4. 4

   Cook for 45 minutes.

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 22. The excerpt below is the record exactly as published.

Haricot Mutton. Soak, over-night, half a pint of haricot beans in tepid water. Cut about 1J lbs. of neck or loin of mutton into chops or cutlets, trim off the projecting bones, and season with salt and pepper; sprinkle about a table-spoonful of flour over the meat. Put it, with the beans, in a well buttered paper- bag, adding also three-quarters of a pint of stock or water, a tea-spoonful of Tarragon THE PAPER-BAG COOKERY MANUAL. 59 vinegar, one of Worcester sauce, a small peeled onion, and a peeled carrot cut in four

Cook this with the app: pantry check, scaling, and the assistant.