BEEF, VEAL AND PORK Recipes
HARICOT OF MUTTON
To make a la bourgeoise, cut a shoulder of mutton
in pieces about the width of two fingers. Mix a little butter with a
tablespoonful of flour and place over a slow fire, stirring until the
color of cinnamon. Put in the pieces of meat, giving them two or three
turns over the fire, then add some stock, if you have it, or about half
pint of hot water, which must be stirred in a little at a time. Season
with salt, pepper, parsley, green onions, bay leaf, thyme, garlic,
cloves, and basil. Set the whole over a slow fire and when half done
skim off as much fat as possible. Have ready some turnips, cut in
pieces, and stew with the meat. When done take out the herbs and skim
off what fat remains, reducing the stock if too thin.