Recipe: Haricot Mutton II
- Details Category: Lamb Based Published on Thursday, 05 December 2013 16:10 Written by Super User :
- Breast or scrag of mutton
- pepper and salt to taste
- 1 large onion
- 3 cloves
- a bunch of savoury herbs
- 1 blade of mace
- Stick 3 cloves into an onion.
- Cut the mutton into square pieces and fry them a nice colour.
- Then dredge over them a little flour and a seasoning of pepper and salt.
- Put all into a stewpan, and moisten with boiling water, adding the onion, stuck with 3 cloves, the mace, and herbs.
- Simmer gently till the meat is nearly done (2 to 3 hours), skimming off all the fat.
- Then add the carrots and turnips, which should previously be cut in dice and fried in a little sugar to colour them.
- Let the whole simmer again for 10 minutes; take out the onion and bunch of herbs, and serve.
Time.—About 3 hours to simmer. Average cost, 6d. per lb. Sufficient for 4 or 5 persons. Seasonable at any time.
A highly seasoned mutton or lamb stew with vegetables.
[French, from Old French hericot, hericoq, possibly from harigoter, to cut into pieces, probably of Germanic origin.]
Beeton, Mrs. Isabella Mary. The Book of Household Management.
Published Originally By S. O. Beeton in 24 Monthly Parts 1859-1861. First Published in a Bound Edition 1861.