Ingredients:-

• Breast or scrag of mutton
• flour
• pepper and salt to taste
• 1 large onion
• 3 cloves
• a bunch of savoury herbs
• 1 blade of mace
• carrots
• turnips
• sugar.

Method:-

• Stick 3 cloves into an onion.
• Cut the mutton into square pieces and fry them a nice colour.
• Then dredge over them a little flour and a seasoning of pepper and salt.
• Put all into a stewpan, and moisten with boiling water, adding the onion, stuck with 3 cloves, the mace, and herbs.
• Simmer gently till the meat is nearly done (2 to 3 hours), skimming off all the fat.
• Then add the carrots and turnips, which should previously be cut in dice and fried in a little sugar to colour them.
• Let the whole simmer again for 10 minutes; take out the onion and bunch of herbs, and serve.

Note:-

Time.—About 3 hours to simmer. Average cost, 6d. per lb. Sufficient for 4 or 5 persons. Seasonable at any time.

Note:-

har·i·cot n.

A highly seasoned mutton or lamb stew with vegetables.




[French, from Old French hericot, hericoq, possibly from harigoter, to cut into pieces, probably of Germanic origin.]




Beeton, Mrs. Isabella Mary. The Book of Household Management.




Published Originally By S. O. Beeton in 24 Monthly Parts 1859-1861. First Published in a Bound Edition 1861.