Moisten with one quart of water; season with one-third oz. [447] ]of salt and a pinch of pepper; boil and stir; add a faggot, and cook in the oven for thirty minutes.
This done, transfer the pieces to another saucepan; add the bacon and the onions and a quart of half-cooked haricot beans; strain the sauce over the whole, and complete the cooking in the oven for one hour.
Dish in a timbale or in small cocottes.
[1350—IRISH STEW]
Cut two lbs. of boned breast and shoulder of mutton into pieces, as above.
Slice two lbs. of potatoes and chop four medium-sized onions.
Take a saucepan just large enough to hold these ingredients and the moistening; line the bottom of the utensil with a layer of the pieces of meat, and season the latter with salt and pepper. Upon the meat spread a litter of sliced potatoes and chopped onions; repeat the operation, again and again, until all the ingredients are used up, and remember to place a faggot in the middle.
Moisten with one and one-third pint of water, and cook gently in the oven for one and one-half hours. The potatoes in this preparation answer the double purpose of garnish and leason.
Dish in a timbale and serve boiling.