Haricot Mutton or Navarin

Ingredients

• some mutton (the neck)
• about 1 tablespoonful of flour
• about 1 pint of stock if at hand, or, if not, the same amount of hot water
• pepper to taste
• salt to taste
• a bunch of herbs
• some turnips
• 1 carrot

Method

1. 1

   Cut some mutton (the neck) into neat pieces, put them into a stewpan with a little butter or clarified dripping, and let them get a nice brown; then sprinkle in about 1 tablespoonful of flour, and let this become rather a darker brown; then pour in about 1 pint of stock if at hand, or, if not, the same amount of hot water, pepper and salt to taste, and a bunch of herbs.

2. 2

   Put the lid on, and boil gently.

3. 3

   Meanwhile, cut up some turnips into slices, and 1 carrot, and fry these in butter with just a pinch of sugar till brown; take them out carefully, draining them, and put them in with the meat, and leave it all to simmer for 1 hour more.

4. 4

   Then serve on a very hot dish, and arrange the turnips round it; get rid of as much of the fat as possible from the gravy, heat this up again, and pour it through a colander on to the meat (heat the colander first of all with hot water).

As published

This recipe was extracted from Entrees made easy (1905) by Peel, C. S. Mrs., page 12. The excerpt below is the record exactly as published.

Haricot Mutton or Navarin (Hot). Cut some mutton (the neck) into neat pieces, 44 CASSEROLES, STEWS, ETC. put them into a stewpan with a little butter or clarified dripping, and let them get a nice brown ; then sprinkle in about 1 tablespoonful of flour, and let this become rather a darker brown ; then pour in about 1 pint of stock if at hand, or, if not, the same amount of hot water, pepper and salt to taste, and a bunch of herbs. Put the lid on, and boil gently. Meanwhile, cut up some turnips into slices, and 1 carrot

Cook this with the app: pantry check, scaling, and the assistant.