Gigot aux Haricots

• A small leg or shoulder of mutton weighing 4 lb
• 2 tablespoonfuls of olive oil
• 2

Soak the haricot beans the night before in twice their quantity of water. Rub the skin of the joint with kitchen salt, pour a little olive oil and the lemon juice over it, and leave it overnight.

On the following day, cook the soaked haricots for an hour and a half in fresh salted water in a covered pan. Put the meat in a large earthenware or fireproof china dish, pour over it the oil a