Recipe: Haricot Mutton II

Rating: 4.6 stars based on 910 reviews


  • Breast or scrag of mutton
  • flour
  • pepper and salt to taste
  • 1 large onion
  • 3 cloves
  • a bunch of savoury herbs
  • 1 blade of mace
  • carrots
  • turnips
  • sugar.


  • 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.


har·i·cot n.

    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.


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