FRENCH RECIPE

Evening Post, Volume CXXIV, Issue 108, 3 November 1937, Page 26

FRENCH RECIPE

BEAN AND MUTTON STEW

. This is a recipe from Southern France, where it is called a cassoulet.

First of all, you must soak a pint of haricot beans in water overnight Next morhing put them into an earthenware casserole or a saucepan, cover with warm water, and bring to the boiL RemoVe from the fire and allow tq stand for an hour. Pour off •fl\e water, and the beans aire ready blanched for the stew.

Get a boned shoulder of lamb and cut Into one-inch cubes, being careful to trim off the fat and sinews. Heat some in a casserole or stew pot, and brown themeat in it. Pour off most of the fat and add a finely-chopped onion. When it has. browned slightly add the blanched haricot beans, two teaspoonfuls tinned tomato puree (or three tablespoonfuls tomato ketchup) and two crushed cloves of garlic.

Cover with warm water, bring to th§ boil, add' seasoning -and r a bunch of mixed herbs. Simmer for two hours. When cooked pour into a large gratin dish, sprinkle well with brown breadcrumbs, dot with flecks of butter, and put under the grill or in hot oven for fifteen minutes.