{"id":6338,"slug":"navarin-of-lamb-printanier","title":"Navarin of lamb, printanier","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["three pounds of shoulder, or breast of lamb","salt","pepper","a little fat or butter","a cup of flour","a cup of purée of tomatoes","hot water","three carrots","three turnips","twelve whole small onions","butter","twelve small round potatoes","a bouquet garni","chopped parsley","fresh cooked peas"],"ingredients_norm":["shoulder or breast of lamb","salt","pepper","little fat or butter","flour","puree of tomato","hot water","carrot","turnip","whole small onion","butter","round potato","bouquet garni","parsley","fresh cooked pea"],"steps":["Take three pounds of shoulder, or breast of lamb, and cut in pieces two inches square.","Salt, pepper, and put in sauté pan with a little fat or butter, and allow to roast until nice and brown.","Add a cup of flour and let same become brown.","Add a cup of purée of tomatoes and enough hot water to cover the meat, and boil for ten minutes.","Parboil three carrots and three turnips and cut in small pieces, and add together with twelve whole small onions fried brown in butter, twelve small round potatoes, and a bouquet garni.","Cook until soft.","Remove the bouquet garni, and serve with chopped parsley and fresh cooked peas on top."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w129:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"d31fd05d38ec69005b85e9b855bfaf23e2f3219cb9fb2f261a4a7787fc7578bb","created_at":"2026-08-02T16:51:58Z","updated_at":"2026-08-02T16:51:58Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/navarin-of-lamb-printanier"}