Haricot Mutton I is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic stew of mutton (middle or best end) with vegetables cooked in water flavoured with ketchup or Harvey's sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Haricot Mutton I.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
HARICOT MUTTON.
I.
716. INGREDIENTS.—4 lbs. of the middle or best end of the neck of mutton, 3 carrots, 3 turnips, 3 onions, pepper and salt to taste, 1 tablespoonful of ketchup or Harvey's sauce.
Mode.—Trim off some of the fat, cut the mutton into rather thin chops, and put them into a frying-pan with the fat trimmings. Fry of a pale brown, but do not cook them enough for eating. Cut the carrots and turnips into dice, and the onions into slices, and slightly fry them in the same fat that the mutton was browned in, but do not allow them to take any colour. Now lay the mutton at the bottom of a stewpan, then the vegetables, and pour over them just sufficient boiling water to cover the whole. Give one boil, skim well, and then set the pan on the side of the fire to simmer gently until the meat is tender. Skim off every particle of fat, add a seasoning of pepper and salt, and a little ketchup, and serve. This dish is very much better if made the day before it is wanted for table, as the fat can be so much more easily removed when the gravy is cold. This should be particularly attended to, as it is apt to be rather rich and greasy if eaten the same day it is made. It should be served in rather a deep dish.
Time.—2–1/2 hours to simmer gently.
Average cost, for this quantity, 3s.
Sufficient for 6 or 7 persons.
Seasonable at any time.
Modern Redaction
Ingredients:
1.8kg mutton (middle or best end of mutton)
3 carrots, scraped and diced
3 turnips, peeled and diced
3 onions, thinly sliced
salt and freshly-ground black pepper
1 tbsp ketchup or Harvey's sauce
Method:
Trim off any excess fat from the mutton (reserve some of this) then cut the remaining meat (on the bone) into thin chops. Heat some of the fat trimmings in a frying pan, add the chops and fry until nicely browned all over (but do not cook through). Remove the chops from the pan with tongs or a slotted spoon and set aside.
Add the carrots, turnips and onions to the fat remaining in the pan and fry for about 6 minutes, or until the onions are just tender. Arrange the mutton in the base of a large saucepan and arrange the vegetables on top. Pour in just enough boiling water to cover the vegetables and bring the mixture to a boil. Reduce to a simmer and cook for about 40 minutes, or until the meat is tender.
Take off the heat and skim all the fat from the surface. Stir in the ketchup of Harvey's sauce and season to taste with salt and black pepper. Allow to cool completely, cover and refrigerate over night. The following day, remove all the fat from the surface of the dish then place on the hob and bring to a boil. Cook until heated through and serve hot.
