Creole Lamb

Ingredients

• 2 T butter
• 2 T chopped green peppers
• 1 T chopped onion
• 2 T flour
• 1/2 cup brown stock or water
• 5/8 cup tomato pulp and juice
• 1 teaspoon lemon juice
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons horseradish
• 1 cup cold cooked lamb

Method

1. 1

   Melt the butter, add the chopped green peppers and onion, and cook for 5 minutes.

2. 2

   Add the flour, and when well blended, add the brown stock or water, tomato pulp and juice, lemon juice, salt, and horseradish.

3. 3

   Boil for 2 or 3 minutes, stirring constantly, then add the cold cooked lamb cut into cubes.

4. 4

   Heat thoroughly and serve with boiled rice.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 221. The excerpt below is the record exactly as published.

CREOLE LAMB BOILED RICE BREAD AND BUTTER LEMON GEMS LEMONADE Creole Lamb Melt 2 T butter, add 2 T chopped green peppers, i T chopped onion, and cook 5 m. Add 2 T flour, and when well blended, add ^ c brown stock or water, 5^ c tomato pulp and juice, i t lemon juice, 3^ t salt, and 3^ t horse- radish. Boil 2 or 3 m, stirring constantly, then add i c AUGUST MENUS 399 cold cooked lamb, cut into cubes. Heat thoroughly and serve with boiled rice. Lemon Gems Melt 3^ c butter, add i c sugar and mix well, then add 2 well beaten egg yolks and beat all together. Add the juice and grated rind of i lemon, also 2 T water. Mix and sift 2 i-6 c flour, add i^ t baking-powder, and add to the cake mixture. Lastly fold in the stiffly beaten whites of 2 eggs, turn into gem pans, and bake about 20 m in a moderate oven. Preparing the Meal About 15 m before lunch time make the sauce for the Creole Lamb and while cooking cut i c cold cooked lamb

Cook this with the app: pantry check, scaling, and the assistant.