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HARICOT MUTTON (a la Bourgeoise)

Divide three pounds of the neck or breast of mutton into neat cutlets, and fry them in a little dripping till they are lightly browned. Pour over them a pint and a half of boiling stock, or, failing this, water, and add a large onion, stuck with three or four cloves, a bunch of parsley, and three or four peppercorns. Simmer gently for three-quarters of an hour. Strain the gravy, put it back into the saucepan, and with it a dozen turnips cut into pieces, and already stewed in a little gravy. Serve the turnips in the same dish with the mutton and the gravy. If preferred, potatoes may be substituted for the turnips, as in HARICOT, NORMANDY, but they must be kept whole, or the appearance of the dish will be spoilt. Probable cost, 2s. 10d. Sufficient for six or eight persons.