Navarin Printanier

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Brown in butter some pieces of mutton (the same kind of pieces as used for Irish stew), sprinkle with flour, stir well, add a tumblerful of good stock, salt and pepper, a bouquet as usual, bring to the boil and then cook on a slow fire. Meanwhile, fry lightly a few small onions, carrots and turnips cut in little pieces, add them to the navarin together with a few small potatoes, also a little more stock if necessary, and cook slowly till well reduced. Skim off the fat before serving. You can also add just before serving a few peas or French beans previously boiled.