If, instead of turnips, some well-soaked and par-
boiled red (dried) beans be added to the meat,
cooked as above, in the place of tomatoes, the dish
results in what may be called Haricot à la Cyrano
de Bergerac, as it is one mentioned with approval
by that now popular comic writer of the seventeenth
century. For an ordinary, but most excellent
Haricot, fry the mutton as above with the addition
of two or three medium-sized onions for each pound
of meat, and, at the last, add in some carrots rather
thickly sliced, or quartered potatoes (these last are
optional), and let them finish as above. The
difference between a Navarin and a Haricot is that
almost any vegetables may be used for the latter,
whereas the former, strictly speaking, only admits
of turnips.