Navarin of Lamb

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


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


Cut the lamb into about -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