Estofado de Cordero

Ingredients

• six mutton chops
• one tablespoonful of color (or lard)
• one tablespoonful of vinegar
• salt
• chopped parsley
• thyme
• cayenne pepper
• four whole potatoes
• six small onions
• one-half pint of water

Method

1. 1

   Put mutton chops in a frying pan with color, vinegar, salt, parsley, thyme, cayenne, potatoes, onions, and water.

2. 2

   Cook over a slow fire for about 20 minutes.

3. 3

   Thicken with flour and serve.

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 14. The excerpt below is the record exactly as published.

ESTOFADO DE CORDERO — Put six mutton chops in a large frjdng-pan with one tablespoonful of color (or lard), one tablespoonful of 20 vinegar, salt, chopped parsley, thyme, cayenne pepper, four whole potatoes, six small onions and one-half pint of water

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