Sunday, February 15, 2009

Hericoc de Mouton

Hericoc de mouton - no. 4 Taillevent

Original Recipe: Sautee your raw mutton in bacon grease and cut it up into pieces together with finely minced onions in a covered pot, stirring often; moisten with beef broth and wine, add verjuice, mace, parsley, hyssop and sage and optionally saffron; boil all together. The neck, shoulder, and breast of mutton is good for this dish.

Per table (10 to a table

No. Quantity Item Per 50
Per 100

500 grams Lamb, diced 2.5 kilos 5 kilos

2 small/med onions 10.0 onions 20 onions

10 grams lard

1.5 cups beef broth* (stock cubes = liquid) 3.8 cups 7.5 cups

0.5 cups red wine* 1.3 cups 2.5 cups

4 TBS verjuice* 10.0 TBS 20 TBS

*makes enough for 2 tables

0.25 tsp mace (1/4 tsp) 1.3 tsp 2.5 tsp

4 TBS parsley 20.0 TBS 40 TBS about a cup and a half
0.5 tsp hyssop 2.5 tsp 5 tsp

4 TBS sage 20.0 TBS 40 TBS


Preheat oven to 180 degrees C. If using stock cubes, use 1.5 cubes per 1.5 cups water. Heat water and add cubes. Add red wine and verjuice, mix thoroughly. Heat skillet; add bacon grease - enough to coat the pan. Sear the lamb (Use pre-diced) in the bacon fat. Remove and put in casserole dish. Sautee the onions in bacon fat until they are lightly translucent; transfer them to the casserole dish. Add in the broth, to cover the meat. Add in the spices. Mix well, cover, and bake for about 3-4 hours. Check and adjust seasoning - add a pinch of salt if needed. Serve hot.

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