Haricot of Mutton
- breast or shoulder of mutton
- lump of butter
- 1 carrot
- a few small onions
- a few potatoes
- salt and pepper to taste
- Worcestershire sauce
- glass of sherry
The breast or shoulder of mutton is generally used for haricot. Put your meat with a lump of butter in a roasting pan and put in the oven and roast to aa nice brown; transfer to a saucepan, cover with stock, and let boil; cut a carrot or nice sweet turnip into regular shaped pieces and let them boil with the mutton; also prepare a few small onions and put in the stew whole; pare and cut some potatoes the same shape as the other vegetables, and put in stew; season with pepper and salt, a little Worestershire sauce, and a glass of sherry. This stew should have a nice brown color. If the sauce is too thin thicken with a little flour.
Submitted by Sep 24, 2009
15 min 30 min 45 min
15 min 30 min 45 min