Haricot Mutton

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (10)
For the beans
For the mutton stew
For thickening
Instructions (9)
  1. Soak haricot beans overnight.
  2. Pick out brown beans and rinse through three waters in the morning.
  3. Boil the beans in about three pints of water with a good pinch of salt and a small piece of soda for two and a half hours until they are soft.
  4. Cut mutton into small pieces, remove fat.
  5. Put mutton into a stone saucepan, cover with water, add one turnip cut into long pieces, one Spanish onion, pepper, salt, and a pinch of fine herbs.
  6. Cook for two hours, removing scum as it rises.
  7. Add the cooked beans to the mutton mixture.
  8. Thicken with a little carefully mixed flour and water.
  9. Serve in the stone saucepan with a table napkin wrapped around it.
Original Text
Haricot Mutton Soak a pint of small haricot beans overnight, carefully pick out the brown ones and rinse through three waters in the morning. Have ready a metal saucepan with about three pints of water. When boiling, pour the haricots into it with a good pinch of salt and a small piece of soda. Boil gently for two and a half hours. They are then ready to be added to the mutton. Cut into small pieces two or three pounds of best end of neck of mutton, remove the fat and put the meat into a stone saucepan, cover with water, add one turnip cut into long pieces, one Spanish onion, pepper and salt and a pinch of fine herbs. Remove the scum as it rises and cook for two hours. Add then the beans which should be quite soft and peel of their own accord when exposed to the air. Thicken with a little carefully mixed flour and water and serve in the stone saucepan with a table napkin wrapped round it.
Notes
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