Haricot, is the name of a stew of meat with vegetables in it. Bourgeoise signifies that it is common - in family style. Haricots is also the French for beans. Cut up the breast and neck of mutton, brown it first in a pan either in oven or on top of stove, with frequent stirring. Then put in a saucepan with turnip, carrot and onion cut in large pieces. Stew till tender, season plainly with salt and depper and thicken the liquor.