Haricot of Mutton Breton

Ingredients

• three ounces of lard
• one half-pound of lean bacon
• twenty small onions
• three pounds of breast, neck and scrag or shoulder of mutton
• two tablespoonfuls of flour
• one quart of water
• one-third of an ounce of salt
• a pinch of pepper
• a fagot

Method

1. 1

   Heat lard, fry bacon and onions, then fry mutton until browned.

2. 2

   Add garlic, flour, water, salt, and pepper, boil, then add bacon and onions with half-cooked haricot beans.

3. 3

   Cook in the oven for one hour.

Nutrition per serving

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 41. The excerpt below is the record exactly as published.

HARICOT OF MUTTON BRETON TTEAT in stewpan three ounces of lard ; place therein one half-pound of lean bacon, cut into dice and blanched, also twenty small onions. When the bacon is frizzled and the onions have 119 THE DUDLEY RECIPES acquired a good colour, drain both on to a dish. In the same fat, fry three pounds of breast, neck and scrag or shoulder of mutton, all being cut into pieces weighing about three ounces. Keep the meat in the fat until it has acquired a frizzled coat. Drain away half the grease, add three crushed cloves of garlic, dust with two table- spoonfuls of flour, and cook this, stirring the while. Moisten with one quart of water, one- third of an ounce of salt and a pinch of pepper, and boil this, stirring all the time. Add a fagot

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