1349—Haricot de Mouton

Heat three oz. of lard in a sautépan. Put therein one-half lb. of lean bacon, cut into dice and No. 273, Blanchings, and twenty small onions. When the bacon is frizzled and the onions have acquired a good colour, drain both on a dish. In the same fat, fry three lbs. of breast, neck and shoulder of mutton, all three being cut into pieces weighing about three oz. Keep the meat in the fat until each piece of it has acquired a frizzled coat.

Drain away half of the grease; add three crushed cloves of garlic; dust with two tablespoonfuls of flour, and cook the latter, stirring the while.

Moisten with one quart of water; season with one-third oz. of salt and a pinch of pepper; boil and stir; add a faggot, and cook in the oven for thirty minutes.

This done, transfer the pieces to another saucepan; add the bacon and the onions and a quart of half-cooked haricot beans; strain the sauce over the whole, and complete the cooking in the oven for one hour.

Dish in a timbale or in small cocottes.