Haricot of Mutton

Preparation info

  • Serves


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • lb. ( k.) lean mutton (from the leg)
  • lb. (


A very old recipe, though this version comes from a late eighteenth-century collection. At this time it would not have had haricot beans, which had not then been introduced into England. The word ‘haricot’ had probably been mixed up with the word ‘halicot’, to chop finely. However, only slightly later recipes have white and red haricot beans.