Frenchdinner
French Stew
From The Carbon County cook book, 1926
Presented as published in 1926. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Carbon County cook book (1926), page 33. The excerpt below is the record exactly as published.
French Stew. 6 mutton chops, 6 medium sized potatoes, 2 small onions, salt and pepper to taste. Put chops in saucepan with bacon grease
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