Navarin of Mutton.—This is in reality a form of
haricôt mutton. It is made thus: Choose a nice
and not too fat piece of mutton from the neck,
breast, or shoulder, and cut this up into neat, thick
pieces. Toss these over the fire in a little well
clarified dripping or butter till delicately browned,
then strew in about a dessertspoonful of flour and
stir this well in, shaking the pan till the flour also
is cooked and of a rich dark brown. Then pour
in half a pint of hot water (some people use stock,
but hot water is really excellent), add a good bouquet,
a seasoning of pepper and salt, and a tiny clove of
peeled, but not cut, garlic (do not betray the
presence of this), cover down the pan and let it all
cook gently. Meanwhile, have ready some turnips,
peeled and quartered in the same way as you
cut up apples for a tart, and fry these quarters in
another pan with a little butter and a tiny piece of
sugar, till of a golden brown; when coloured, lift
them out with a slice and add them gently to the
meat and let it all simmer together for an hour.
Now lift the meat on to a very hot dish, arrange the
turnips round it, free the gravy as much as possible
from grease, and strain it through a colander over
the meat, etc. Mind the colander is scalded out
before pouring the gravy through it, or it will chill
the latter.