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Navarin Parmentier

Procure a nice neck of tender mutton. Cut it into two-inch-square pieces. Heat two tablespoons good oil in a stewpan, add one clove sound garlic and heat on the range until a light brown, then remove the garlic from the pan and add the mutton. Season with a teaspoon salt and half teaspoon white pepper and gently brown for ten minutes, turning the pieces occasionally. Add two tablespoons flour, stir well with the wooden spoon. Moisten with one quart hot water, mix well. Cover the pan and let it come to a boil. Tie up as a bouquet two leeks, two branches parsley, three branches chives and two branches chervil (cerfeuil) and add it to the stew. Add also six sound, finely hashed shallots. Shift the pan a little aside from the briskness of the fire and let gently simmer for forty-five minutes, skimming the fat off the surface two or three times during that time. Then add two good-sized, peeled, raw potatoes, cut into one-inch-square pieces, and half pint tomato sauce. Cover the pan and let slowly cook for thirty minutes more. Remove the bouquet of herbs. Pour the stew into a hot deep dish. Sprinkle half teaspoon freshly chopped parsley over and serve.