Haricot of Mutton

Ingredients

• part of a loin of mutton
• some butter
• some stock
• small potatoes
• a bouquet of thyme, laurel leaves, and parsley
• salt
• pepper
• a tiny pinch of nutmeg

Method

1. 1

   Cut up the mutton and brown in butter.

2. 2

   Remove from fire, reduce the sauce, and replace the meat.

3. 3

   Add stock, potatoes, bouquet of herbs, salt, pepper, and nutmeg.

4. 4

   Cook over a slow fire, skim, and serve.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 15. The excerpt below is the record exactly as published.

Haricot of mutton. Grives rôties. Roast thrushes. Artichauts à l’italienne. Artichokes, Italian sauce. Omelette aux confitures. Sweet omelet. Pea soup. Boil the peas in stock with a carrot and two onions ; as soon as they are cooked, pass them through a tammy and add stock to your taste; boil for twenty minutes. Pour into the soup- tureen over fried bread. É Barbel boiled in court-bouillon. If the barbel is large, simply clean it and take the scales off after boiling. Pour some boiling vinegar over it and sprinkle with pepper and salt ; then place ina fish-pan some wine, three cloves, laurel-leaves, onions, lemon peel, a bouquet of herbs, salt and pepper; when this mixture begins to boil, put in the barbel and boil it, when cooked, scale the fish, drain it well and serve on a napkin, garnish with watercress. Any kind of sauce will go with this fish. Haricot of mutton. Cut up part of a loin of mutton, and brown the pieces in some butter, when a good colour, take them off the fire, reduce the sauce, and replace the meat, adding some stock, small potatoes, a bouquet of thyme, laurel leaves, and parsley, salt, pepper, and a tiny pinch of nutmeg

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