Monsieur Buglere’s Haricot

Ingredients

• Choose a neck of mutton
• four ounces of onion
• three of carrot
• three of turnip
• an ounce and a half of butter
• a gill of sauteme

Method

1. 1

   Cut mutton into cutlets, make broth with bones.

2. 2

   Fry minced vegetables in butter, add mutton until browned.

3. 3

   Gradually add broth, simmer, then add fresh vegetables until tender.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 167. The excerpt below is the record exactly as published.

Monsieur Buglere’s Haricot. — Choose a neck of mutton, cut it up into cutlets, shorten the bones close to the top of the meat. Trim the cutlets very neatly, and make a good broth •with the bones and trimmings. Mince small four ounces of onion, three of carrot, and three of turnip ; fry this in an ounce and a half of butter over a low fire, adding salt and a dust of sugar. Use a fricandeau-pan or a straight-sided saute-pan. When the minced vegetables are partly fried put in the pieces of mutton and continue the frying until the meat is slightly browned. Then add broth to half the height of the meat, and put in a bouquet garni. Let the broth fall gradually to a glaze, keeping the pan uncovered, and then add broth till it is level with the surface of the meat. Proceed as before to gradually reduce the broth, and then again moisten the meat with broth. When the meat seems half cooked drain off the broth, skim off MONSIEUR DUGLERE’S HARICOT 245 the fat, rinse out the pan, and put the meat and broth back into it, adding a gill of sauteme

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