{"id":4494,"slug":"haricot-of-mutton-stew","title":"Haricot of mutton (stew)","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["five pounds of lean shoulder of mutton","a little butter or fat","salt and pepper","four spoonsful of flour","boiling water","a bouquet garni","six French carrots","six turnips","one pint of purée of tomatoes (or a can of tomatoes strained through a fine sieve)","some boiled string beans","chopped parsley","Worcestershire sauce (optional)"],"ingredients_norm":["lean shoulder of mutton","little butter or fat","salt and pepper","spoonsful of flour","boiling water","bouquet garni","french carrot","turnip","puree of tomato","boiled string bean","parsley","worcestershire sauce"],"steps":["Cut five pounds of lean shoulder of mutton in pieces two inches square.","Put in roasting pan with a little butter or fat, season with salt and pepper, and roast in oven until nice and brown.","Add four spoonsful of flour and roast again until the flour is brown.","Then put in a casserole and cover with boiling water, add a bouquet garni, six French carrots, six turnips cut in small pieces, season with salt and pepper, and boil for one hour.","Remove the bouquet garni, and add one pint of purée of tomatoes, or a can of tomatoes strained through a fine sieve, and boil again, with the pot covered, until done.","Before serving add some boiled string beans and chopped parsley.","A little Worcestershire sauce may be added if desired."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w15:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"03d5e2ca21d79237acb2e448aeeac93712f671e80b043e0f5e092329c4f72635","created_at":"2026-08-02T16:37:02Z","updated_at":"2026-08-02T16:37:02Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/haricot-of-mutton-stew"}