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Harico (or Haricot)
A stew of meat pieces with root vegetables. Most usually mutton stew with turnips, known from several sources as far back as 1611. A 'Potato Herrico' is also known. One receipts includes "some wine, and tosts of bred crumbled among" (OED).
Harico appears as a food of the poor (along with Spare Rib Pie) in the survey of York 'Poverty, A Study of Town Life' conducted around 1900 by Seebohm Rowntree, the chocolate-funded social reformer.
The name in this context appears to pre-date its use specifically for a type of bean, suggesting that Haricot Beans are simply the sort of beans you might use in a Haricot.
See also: Turnip Sauce
Original Receipt in Raffald 1769;
A Harico of Mutton or Lamb,
CUT a neck or loin of mutton or lamb in nice steaks and fry them a light brown, have ready some good gravy made of the scrag of the mutton, and some veal with a piece of lean bacon and a few capers, season to your taste with pepper, salt, thyme, and onions, which must be drained off and added to the steaks just hour before you send them to the table; take care to do it on a flow fire, dish them up handsomely with turnips and carrots cut in dice, with a good deal of gravy thickened with a piece of butter rolled in a very little flour; if they are not tender they will not be good. Send them up very hot.
To Harico a Neck of Mutton a second Way.
TAKE a neck of mutton and cut it into chops, flour them, and put them into a stew-pan, set them over the fire and keep them turning till brown, then take them out and put a little more into the same pan, and keep it stirring till brown over the fire, with a bunch of sweet herbs, a bay leaf, an onion, and what other spice you please; boil them well together, and then strain the broth through a sieve into an earthen pan by itself, and skim the fat off which done, is a good gravy, then add turnips and carrots, with two small onions, a little celery, then place your mutton in a stew-pan with the celery and other roots, then put the gravy to them, and as much water as will cover them: keep it over a gentle fire till ready to serve up,
Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)
31. HARICOT OF A LEG OF MUTTON (Eighteenth Century)
Cut the best end of a leg of mutton into chops in single ribs, flatten them, and fry a light brown; then put them in a large saucepan, with two quarts of water, a large carrot cut in slices, cut at the edge like wheels; when they have stewed for a quarter of an hour, put in two turnips cut in square shoes, the white part of a head of celery, two heads of cabbage lettuces fried, and cayenne to your taste; boil them all together till they are tender. The gravy is not to be thickened. Put into a tureen or soup dish.
32. HARICOT MUTTON (Yorkshire)
Two pounds of best end neck of mutton, one pint of warm water or stock, one ounce of dripping, one carrot, one turnip, one onion, half a table-spoonful flour, salt, and pepper. Cut the meat into small joints, remove all gristle and most of the fat, make the dripping quite hot and fry the meat quickly in it, and then place in another pan. Fry the sliced onion, add to the meat also the carrot and turnip cut in small squares. Simmer gently one and a half to two hours, skim off any fat. Mix the flour with a little cold water, stir into the gravy, allow it to boil for a few minutes - then serve.
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