Haricot of Mutton, a la Nivernaise

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (9)
Instructions (13)
  1. Cut a neck of mutton into untrimmed cutlets, pare off any superfluous fat.
  2. Put the cutlets into a large stewpan with four ounces of butter, and fry them over a brisk fire until they become brown.
  3. Pour off the greater portion of grease, and shake in a good handful of flour.
  4. Stir the whole over the fire for about five minutes.
  5. Moisten with three pints of broth, and stir the haricot till it boils.
  6. Meanwhile, prepare some carrots and turnips, cut in the form of small pears, olives, half-moons, or any other fancy shape, and throw these into the haricot.
  7. Add a dozen small onions.
  8. Season with a garnished faggot of parsley, and some mignonette pepper.
  9. Keep the haricot gently boiling by the side of the fire for about one hour and a half.
  10. Skim off all the grease, remove the faggot of parsley.
  11. Place the cutlets and vegetables in another stewpan.
  12. After having boiled the sauce down (if necessary), pass it through a tammy upon the cutlets.
  13. When about to send to table, warm the haricot, dish the cutlets in the usual manner, fill the centre with the vegetables, pour the sauce over all, and serve.
Original Text
HARICOT OF MUTTON, A LA NIVERNAISE. CUT a neck of mutton into untrimmed cutlets, pare off any super- fluous fat, put them into a large stewpan with four ounces of butter, and fry them over a brisk fire until they become brown; then pour off the greater portion of grease, and shake in a good handful of flour, stir the whole over the fire for about five minutes, moisten with three pints of broth, and stir the haricot till the fire till it boils. Mean- while, prepare some carrots and turnips, cut in the form of small pears, olives, half-moons, or any other fancy shape, and throw these into the haricot; a dozen small onions may also be added: season with a garnished faggot of parsley, and some mignonette pepper. Keep the haricot gently boiling by the side of the fire for about one hour and a half; skim off all the grease, remove the faggot of parsley, place the cutlets and vegetables in another stewpan, and after having boiled the sauce down (if necessary), pass it through a tammy upon the cut- lets. When about to send to table, warm the haricot, dish the cutlets in the usual manner, fill the centre with the vegetables, pour the sauce over all, and serve.
Notes
—