Haricot of Mutton (Stew)

Ingredients

• five pounds of lean shoulder of mutton
• a little butter or fat
• four spoonsful of flour
• a bouquet garni
• six French carrots
• six turnips cut in small pieces
• one pint of puree of tomatoes
• season with salt
• season with pepper
• a little Worcestershire sauce

Method

1. 1

   Cut mutton into pieces, roast with butter until brown.

2. 2

   Add flour and roast again.

3. 3

   Transfer to casserole, cover with boiling water, add bouquet garni and vegetables, boil for one hour.

4. 4

   Remove bouquet, add tomatoes, and boil until done.

5. 5

   Add beans and parsley before serving.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 32. The excerpt below is the record exactly as published.

Haricot of mutton (stew). Cut five pounds of lean shoulder of mutton in pieces two inches square. Put in roasting pan with a little butter or fat, season with salt and pepper, and roast in oven until nice and brown. Add four spoonsful of flour and roast again until the flour is brown. Then put in a casserole and cover with boiling water, add a bouquet garni, six French carrots, six turnips cut in small pieces, season with salt and pepper, and boil for one hour. Remove the bouquet garni, and add one pint of puree of tomatoes, or a can of tomatoes strained through a fine sieve, and boil again, with the pot covered, until done. Before serving add some boiled string beans and chopped parsley. A little Worcestershire sauce

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