Haricot or Halicot de Mouton

This is a ragoût, or stew, which some authorities derive from the old French verb halicoter meaning, ‘to cut in small pieces’. Recipes for halicot du mouton existed before the haricot bean was generally known, and none of these recipes contained them. The garniture was made up of turnips, potatoes, and onions only. The dish is now usually called haricot de mouton and it is prepared in the same way as a ragoût de mouton aux pommes de terre.