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 tiU. they are lightly browned.
Pour over them a pint and a half erf 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.
Sinmier gently for three-quarters of an hour.
Strain the gravy, put it back into the saucepan,
and with it a dozen turnips, cut into balls, 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 sub-
stituted for the turnips, as in Haricot, Nor-
mandy, but they must be kept whole, or the
appearance of the dish will be spoilt. Pro-
bable cost, 2s. lOd. Sufficient for six or eight
persons.
Haricot, Normandy.— Take two pounds
of veal from the fillet, cut it into slices three-/ 7) Harrogate Punch. — Pour two table.
quarters of an inch in thickness, and divide
these into neat pieces three inches long by two
inches broad. Beat them flat with a cutlet bat,
season them with pepper and salt, diji them in
flour, and fry them to a light brown in a little
butter, and with three or four slices of loan ham.
Lift them into a saucepan, pour over them a pint
of boiling gravy, and add a table-spoonful of
scalded and chopped parsley. Let them simmer
gently for three-quarters of an hour ; draw the
saucepan to the side, and put three pounds of
new potatoes, or old ones cut in half, in the
pan with them, and simmer again until the
potatoes are sufficiently cooked. Serve as hot
as possible, and send young green peas, French
beans, or stewed carrots to table with them.
Probable cost, 3s. Sufficient for three or four
persons.
Haricot of Roebuck. — Take four pounds
of the neck of a roebuck, divide it into cutlets
about an inch in thickness, and fry these in
hot dripping till brightly bro-mied. Draw them
from the fat, put them into a clean sauce-
pan, and pour over them as much boiling stock I
or water as will cover the meat. Remove the
scum carefully as it rises, and, when the gravy
boils, put "with it two or three carrots, turnips,
and onions, all cut into small pieces, and fried
for three or four minutes in the fat which was
used for the meat. Simmer gently for an hour.
Season with pepper and salt, and thicken the
gravy with a little flour and butter. Just
before serving, dissolve two table-spoonfuls of
red currant jelly in the sauce, and add a quarter
of a pint of port or claret✪ Haricot of Roebuck. Time, two hours.
Probable cost, Is. 4d. or Is. 6d. per pound.
Sufficient for six or eight persons.
Haricots, Green, To Preserve.— In
order to preserve these vegetables for winter
use, gather them on a dry day, and put them
at once into -n-ide-mouthed liottlcs, cork se-
curely, and put them into a saucepan of cold
water. Let them remain in the water for an
hour after it boils, tie a bladder oyer the corks,
and keep the bottles in a dry place. Probable
cost, 2d. per pound.
Harrogate Pudding (sometimes called ✪ Harrogate Pudding
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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 tiU. they are lightly browned.
Pour over them a pint and a half erf 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.
Sinmier gently for three-quarters of an hour.
Strain the gravy, put it back into the saucepan,
and with it a dozen turnips, cut into balls, 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 sub-
stituted for the turnips, as in Haricot, Nor-
mandy, but they must be kept whole, or the
appearance of the dish will be spoilt. Pro-
bable cost, 2s. lOd. Sufficient for six or eight
persons.
Haricot, Normandy.— Take two pounds
of veal from the fillet, cut it into slices three-/ 7) Harrogate Punch. — Pour two table.
quarters of an inch in thickness, and divide
these into neat pieces three inches long by two
inches broad. Beat them flat with a cutlet bat,
season them with pepper and salt, diji them in
flour, and fry them to a light brown in a little
butter, and with three or four slices of loan ham.
Lift them into a saucepan, pour over them a pint
of boiling gravy, and add a table-spoonful of
scalded and chopped parsley. Let them simmer
gently for three-quarters of an hour ; draw the
saucepan to the side, and put three pounds of
new potatoes, or old ones cut in half, in the
pan with them, and simmer again until the
potatoes are sufficiently cooked. Serve as hot
as possible, and send young green peas, French
beans, or stewed carrots to table with them.
Probable cost, 3s. Sufficient for three or four
persons.
Haricot of Roebuck. — Take four pounds
of the neck of a roebuck, divide it into cutlets
about an inch in thickness, and fry these in
hot dripping till brightly bro-mied. Draw them
from the fat, put them into a clean sauce-
pan, and pour over them as much boiling stock I
or water as will cover the meat. Remove the
scum carefully as it rises, and, when the gravy
boils, put "with it two or three carrots, turnips,
and onions, all cut into small pieces, and fried
for three or four minutes in the fat which was
used for the meat. Simmer gently for an hour.
Season with pepper and salt, and thicken the
gravy with a little flour and butter. Just
before serving, dissolve two table-spoonfuls of
red currant jelly in the sauce, and add a quarter
of a pint of port or claret. Time, two hours.
Probable cost, Is. 4d. or Is. 6d. per pound.
Sufficient for six or eight persons.
Haricots, Green, To Preserve.— In
order to preserve these vegetables for winter
use, gather them on a dry day, and put them
at once into -n-ide-mouthed liottlcs, cork se-
curely, and put them into a saucepan of cold
water. Let them remain in the water for an
hour after it boils, tie a bladder oyer the corks,
and keep the bottles in a dry place. Probable
cost, 2d. per pound.
Harrogate Pudding (sometimes called