Navarin aux Pommes

Ingredients

• three slices of salt pork
• two pounds of neck and breast of mutton
• a large carrot
• an onion
• a half clove of garlic
• two branches of celery
• one of parsley
• two tablespoons of flour
• two cups of stock, or hot water
• a cup of tomatoes
• a wineglass of white wine
• several tart apples
• half a dozen blanched small onions

Method

1. 1

   Cut up the salt pork and fry until crisp.

2. 2

   Add the mutton, carrot, onion, garlic, celery, and parsley, and fry until slightly brown.

3. 3

   Stir in flour and cook for five minutes.

4. 4

   Skim off grease, add stock and tomatoes, and simmer for 45 minutes.

5. 5

   Transfer meat to a casserole, pour over sauce, add wine, bring to a boil, then add apples and onions.

6. 6

   Cover and cook until tender.

Nutrition per serving

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 47. The excerpt below is the record exactly as published.

NAVARIN AUX POMMES— FRENCH Cut up three slices of salt pork and fry until crisp ; then add two pounds of neck and breast of mutton, cut for stew and sprinkled with salt and pepper, a large carrot, an onion, a half clove of garlic, two branches of celery and one of parsley — all chopped — and fry until slightly brown. Stir in two tablespoons of flour and cook for five minutes more. Skim the grease off and add t\vo cups of stock, or hot water, and a cup of tomatoes and simmer for three-quarters of an hour. Transfer the meat to a casserole and pour over it the sauce, rubbed through a sieve, and a wineglass of white wine; bring to a boil, then add several tart apples, cut up, and half a dozen blanched small onions

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