Le Navarin Ou Ragoût De Mouton

Name: Le Navarin Ou Ragoût De Mouton (Mutton Stew)
Cuisine: France
Ingredients: 1 oz. of flour; 2 ozs. of lard; 1½ quarts of water, mixed herbs; 1½ quarts of water, mixed herbs; 1 clove of garlic; 1 clove of garlic; 2 lbs. of potatoes; 1 dozen pickling onions; 2 lbs. altogether of shoulder of mutton (boned), breast of mutton and middle neck, cut in pieces weighing each from 2 to 2½ ozs; 2 lbs. altogether of shoulder of mutton (boned), breast of mutton and middle neck, cut in pieces weighing each from 2 to 2½ ozs; 2 lbs. altogether of shoulder of mutton (boned), breast of mutton and middle neck, cut in pieces weighing each from 2 to 2½ ozs

Mutton Stew

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

This is another national French dish, of very ancient origin, and popular throughout France.

Ingredients

2 lbs. altogether of shoulder of mutton (boned), breast of mutton and middle neck, cut in pieces weighing each from 2 to 2½

Europe
France

Method

Put the lard in a saucepan and, when hot, put in the pieces of meat. Season with salt and pepper, and a good pinch of sugar, which helps to give a good colour to the sauce. Cook on a brisk fire, turning the pieces of meat occasionally, and brown thoroughly. Now pour away most of the lard, and sprinkle the meat with the flour. Cook, while continually moving the meat about with t