Magout de Mouton (Haricot Mutton)

Ingredients

• 3 lb. loin of mutton
• 4 oz. butter
• 1 oz. flour
• 2 pints stock
• 2 carrots
• 8 to 10 small button onions
• 1 bouquet garni (No. 2)
• a clove of garlic
• 2 turnips
• salt
• and pepper
• \ glass claret

Method

1. 1

   Cut the meat into pieces, fry in butter until colored, then drain.

2. 2

   Prepare vegetables, fry until colored.

3. 3

   Mix fat with flour, fry until brown, moisten with stock, add claret and garlic, boil, skim, add meat, and cook for half an hour.

4. 4

   Add fried vegetables and simmer until tender.

5. 5

   Dress meat in the center of a dish, surround with vegetables, reduce sauce, and strain over all.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 227. The excerpt below is the record exactly as published.

Mag out de Mouton (Haricot Mutton). — 3 lb. loin of mutton, 4 oz. butter, 1 oz. flour, 2 pints stock, 2 carrots, 8 to 10 small button onions, 1 bouquet garni (No. 2), a clove of garlic, 2 turnips, salt and pepper, \ glass claret

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