Haricot Mutton

Ingredients

• about half a pound of carrots
• about half a pound of turnips
• a dozen small onions
• one quart of broth
• a bouquet garni
• two bay-leaves
• two pinches of mignonette pepper

Method

1. 1

   Cut mutton into pieces, fry until brown, sprinkle with flour, moisten with broth, and stir until boiling.

2. 2

   Add vegetables and seasonings, simmer for 1.5 hours, skim fat, and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 115. The excerpt below is the record exactly as published.

HARICOT MUTTON. Cut the end part of the neck as well as the breast of mutton between each bone ; pare away all superfluous fat, put the pieces of . mutton into a stewpan ; fry them over a brisk Are to a nice brown ; then pour off the grease, sprinkle three spoonfuls of flour over the mutton, and stir the contents for about five minutes over the fire ; then moisten it with one quart of broth, and continue stirring almost constantly till it boils. Prepare about half a pound each of carrots and turnips cut in fancy shapes, such as half-moons, small pears, and big olives; add them to the mutton, as well as a dozen small onions, a " bouquet garni," two bay -leaves, and two pinches of mignonette pepper. Let the haricot mutton simmer gently by the side of the fire, with the lid on the pan, for about an hour and a half, taking care to frequently stir it ; then carefully skim off the fat and grease ; remove the '^ bouquet garni

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