Boontjes Bredee

Instructions

1. Take one pound of ribs of mutton, the fat part, and set it on the fire with a small onion cut in rings to brown slightly.
2. Then add a pint of water and about two or three cups of dry beans. If the beans are old, parboil them for half an hour, strain them through a cullender, and add them to the meat.
3. Stew till nice and tender, for an hour or two. Add a red chilli, cut up. This is a favourite Cape dish, and any kind of dry bean done in this way is very nice.
4. Six or eight ripe quinces, peeled, cored, and sliced, make a very good bredee in place of the beans. If the quinces are acid and hard, parboil them and add a little sugar.
5. Parsnips are very good stewed with the meat. Dry beans, parboiled and strained, stewed with a few pounds of ribs of mutton and a little pepper and salt, is excellent.