How to Make a Good Haricot
From The Dudley book of cookery and household recipes, 1909
Serve cutlets first, then vegetables, and sauce over them.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 32. The excerpt below is the record exactly as published.
HOW TO MAKE A GOOD HARICOT Take a tender neck of mutton, cut it into thick cutlets, trim them, and fry in a little fat on each side. Place them in a flat stewpan and season them well. Fry in the same pan, in a little fat, some carrots. ROLLED LOIN OF LAMB OR MUTTON 102 MEAT small turnips, and small round onions. Cut the vege- tables into neat pieces about one inch in length. When they are lightly browned add to the mutton a little dredge of flour wetted with any light stock you may have at hand. When cooked skim off* the fat and add one tablespoonful of Lea and Perrin’s Worcester Sauce, one tablespoonful of Harvey Sauce. A teaspoonful of flour
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