Name: Navarin of Lamb
Ingredients: salt and pepper; one A1* can peas; 8–10 small potatoes; 8–10 small onions; 1 crushed clove of garlic; ½ lb. skinned tomatoes; bouquet garni; one A1 can small whole carrots; 1 large breast or boned neck of lamb; a good pinch of sugar; chopped parsley; 1 large tablesp. flour

Preparation info

Difficulty
Easy

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

About

Ingredients

1 large breast or boned neck of lamb
a good pinch of sugar
1 large tablesp.<

Main course

Method

Cut the lamb into about 2½-oz. pieces and gently fry them in some of the fat trimmed off them. Transfer to a casserole. Pour off the fat. Sprinkle the sugar into the pan and heat until it becomes a deep gold. Work in the flour and then the chopped tomatoes (seeds discarded), then stir in enough h

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Navarin of Lamb

Ingredients

Method

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