Mutton a la Bretonne

Ingredients

• Take a shoulder of mutton
• mince one onion
• crush a clove of garlic
• Boil two cups of white beans

Method

1. 1

   Remove the bone from the mutton, season with minced onion, garlic, thyme, sage, salt, and pepper.

2. 2

   Roll up and tie, braise in broth or water, allowing it to brown.

3. 3

   Cook beans while mutton braises, then mix with minced ham and onion in the remaining gravy.

4. 4

   Serve beans with mutton on top.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 253. The excerpt below is the record exactly as published.

Mutton a la Bretonne. Mutton and beans. The French equivalent for our pork and beans. The frequency of the sign in the windows of French restaurants seems to indicate that it is in demand at least for a lunch dish. Take a shoulder of mutton and remove the bone by cutting close, laying out the meat like a thick steak. To season it mince one onion and crush a clove of garlic with the side of your knife and mix it in and stew over the meat, dredge thyme or sage, salt and pepper, roll up and tie and then braise the meat in a covered pan with broth or water at first, allowing it to dry down and brown like a roast at last. Boil two cups of white beans

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