Looking for a quintessential 19th-century meaty stew for a recent Colonial gastronomy program, ‘Butcher, baker, candlestick maker’ held at Susannah Place Museum and The Big Dig site in Sydney’s Rocks, we decided on the traditional ‘Haricot Mutton’. Continue reading
What a difference a day makes
Haricot mutton, a 19th century classic. Photo Jacqui Newling © Sydney Living Museums
