Haricot of Mutton

Ingredients

• a shoulder of mutton
• a little butter
• a tablespoonful of flour
• salt
• pepper
• parsley
• green onions
• bay leaf
• thyme
• garlic
• cloves
• basil
• some turnips

Method

1. 1

   Cut the shoulder of mutton into pieces.

2. 2

   Mix butter with flour and place over a slow fire, stirring until cinnamon color.

3. 3

   Add meat, give turns, then add stock or hot water gradually.

4. 4

   Season with salt, pepper, and herbs.

5. 5

   Skim off fat when half done.

6. 6

   Add turnips and reduce stock if too thin.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 14. The excerpt below is the record exactly as published.

HARICOT OF MUTTON— To make a la bourgeiose, cut a shoulder of mutton in pieces about the width of two fingers. Mix a little butter with a tablespoonful of flour and place over a slow fire, stirring until the color of cinnamon. Put in the pieces of meat, giving them two or three turns over the fire, then add some stock, if you have it, or about half pint of hot water, which must be stirred in a little at a time. Season with salt, pepper, parsley, green onions, bay leaf, thyme, garlic, cloves, and basil. Set the whole over a slow fire and when half done skim off as much fat as possible. Have ready some turnips

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