Navarin of Lamb, Printanier

Ingredients

• three pounds of shoulder, or breast of lamb
• a cup of flour
• a cup of puree of tomatoes
• enough hot water to cover the meat
• three carrots
• three turnips
• twelve whole small onions
• twelve small round potatoes
• a bouquet garni

Method

1. 1

   Take lamb and cut in pieces two inches square.

2. 2

   Salt, pepper, and put in saute pan with a little fat or butter, and allow to roast until nice and brown.

3. 3

   Then add flour and let it become brown.

4. 4

   Add puree of tomatoes and enough hot water to cover the meat, and boil for ten minutes.

5. 5

   Parboil carrots and turnips and cut in small pieces, and add together with small onions fried brown in butter, small round potatoes, and bouquet garni.

6. 6

   Cook until soft, remove bouquet garni, and serve with chopped parsley and fresh cooked peas on top.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 263. The excerpt below is the record exactly as published.

Navarin of lamb, printanier Baba au rhum SUPPER Demi tasse Salade Olga Wheat cakes. Sift together into a bowl one-half pound of flour and one teaspoonful of baking powder. Add one ounce of sugar, one ounce of melted butter, one egg and a little milk. Mix all into a medium thick batter. Bake on a hot griddle iron. Serve honey or maple syrup, and sweet butter separate. Breakfast rolls. Three pounds of flour, one ounce of salt, one ounce of sugar and two ounces of yeast. Scald the milk and pour it over the sugar, salt and butter. Melt the yeast in luke-warm water, mix with the milk, etc., and add half of the flour. Beat well, cover, and let raise. Then add the re- mainder of the flour and let it raise again until it is twice its original volume. Put on table, roll in shape desired, place on pan, and let raise again. Brush the top with melted butter, and bake. Anchovy salad. Put sliced lettuce on the bottom of a pickle dish. Place fillets of anchovies crosswise over the lettuce. Garnish all around with chopped eggs, beets and parsley. Season with French dressing. Poached eggs, sans gene. Place a hot poached egg on a heart of artichoke, cover with a slice of parboiled beef marrow. Serve with sauce Bordelaise. Navarin of lamb, printanier. (Lamb stew). Take three pounds of shoulder, or breast of lamb, and cut in pieces two inches square. Salt, pepper, and put in saute pan with a little fat or butter, and allow to roast until nice and brown. Then add a cup of flour and let same become brown. Add a cup of puree of tomatoes and enough hot water to cover the meat, and boil for ten minutes. Parboil three carrots and three turnips and cut in small pieces, and add to- gether with twelve whole small onions fried brown in butter, twelve small round potatoes, and a bouquet garni

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