When the meat is well fried, remove almost all the fat; sprinkle with one and one-half oz. of flour; cook the latter for a few minutes, and moisten with one and one-half quarts of water or stock.
Boil, stirring the while, and add two-thirds lb. of fresh [concassed] tomatoes or one-fifth pint of tomato purée; one crushed clove of garlic, and a large faggot. Cover and cook in the oven for one hour.
This done, transfer the pieces of mutton, one by one, to another saucepan with twenty small, new onions; twenty pieces of new trimmed carrots; twenty pieces of new turnips, cut to the shape of long olives and tossed with butter in a frying-pan; twenty small, new potatoes, cut into two, and trimmed, or whole; one-sixth pint of fresh peas, and an equal quantity of raw French beans, cut into lozenges. Strain the sauce over the whole; set to boil, and continue cooking slowly in the oven for one hour; taking care from time to time to baste the overlying vegetables with sauce.
Dish in a timbale and serve very hot.
N.B.—When put into the sauce, the vegetables cook much less quickly than in boiling water. In the Navarin, moreover, [449] ]they are cooked by means of gradual penetration; thus, by slackening the cooking speed of the Navarin, they are cooked to the required extent.
[1354—PILAW DE MOUTON A LA TURQUE]
Mutton Pilaff is, in fact, nothing but a Navarin in which the tomatoes dominate the other ingredients; it is flavoured with ginger or saffron, according to circumstances, and the usual vegetables are replaced by rice. Prepared in this way, it does not lend itself very well to the exigencies of a restaurant service.
More often, therefore, it is treated like curried mutton; but, instead of serving it with rice à l’Indienne, it is dished in the midst of a pilaff-rice border. Sometimes, too, the rice is served separately, after the manner of a curry dish.