Fricassee of Lamb with Baked Dumplings

Ingredients

• enough cold lamb to make a quart of dice
• a table-spoonful of butter
• a table-spoonful of flour
• a scant pint of water
• season it with salt
• season it with pepper
• a pint of unsifted flour
• half a teaspoonful of salt
• one teaspoonful of sugar
• one teaspoonful and a half of baking-powder
• half a table-spoonful of butter
• a small cupful of milk

Method

1. 1

   Cut lamb into dice, season, and pour over a sauce made from butter, flour, and water.

2. 2

   Bake in the oven.

3. 3

   For dumplings, mix flour, salt, sugar, and baking powder, rub in butter, and wet with milk.

4. 4

   Cut into small biscuits and bake on top of the meat.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 139. The excerpt below is the record exactly as published.

Fricassee of Lamb, with Baked Dumplings. Cut up enough cold lamb to make a quart of dice each about an inch square, and after seasoning the meat with salt and pepper, put it into a rather shallow dish, and pour over it a sauce made as follows : — Put a table-spoonful of butter into a frying-pan, and when it becomes hot add a table-spoonful of flour. Cook until brown, and then add a scant pint of water. When the sauce boils up, season it with salt and pepper, and pour over the meat. Set the dish containing the meat and sauce into the oven, and make some dumplings in the following manner : — Mix together in a sieve, and then rub through it, a pint of unsifted flour, half a teaspoonful of salt, one teaspoon- ful of sugar, and one teaspoonful and a half of baking- powder. Rub into the mixture half a table-spoonful of butter, and then wet it with a small cupful of milk. Roll out the dough, and cut it into very small biscuit. Remove the meat from the oven, and place the biscuit or dumplings upon it ; then return to the oven, and bake for twelve or fifteen minutes. Serve the fricassee imme- diately in the dish in which it was cooked. VARIOUS MODES OF COOKING MEAT. 267 * Lamb Warmed in Curry Sauce. After freeing a quantity of cold lamb of skin, fat, and bone, cut it into thin slices, and season with salt and pepper; then make a sauce according to the following rule, in which the quantities stated are sufficient for a quart of meat : — Put into a frying-pan three table-spoonfuls of butter and half a small onion, cut fine, and cook slowly for eight minutes ; then add two table-spoonfuls of flour and one teaspoonful of curry-powder, and stir until per- fectly smooth ; gradually add a pint of stock, and stir the sauce until it boils ; season with salt and pepper, and cook for three minutes. When the sauce is finished, strain it upon the meat, and cook both together for twelve or fifteen minutes. Serve in a border of boiled rice. * Ragout of Cold Lamb. Free a quantity of cold roast lamb of fat and bone, and cut it into delicate slices. For one quart of the pre- pared meat use three table-spoonfuls of butter, one of chopped onion, half a teaspoonful of chopped parsley, a quart of water, two table-spoonfuls of flour, half a cup- ful of stewed tomato, three hard-boiled eggs, and some salt and pepper. Put the bones and water into a saucepan, and let them simmer for an hour; then add the onion, tomato, and parsley, and simmer half an hour longer. Strain the mixture ; there should be about a pint and a half of the liquid. Put the butter into a frying-pan, and when it gets hot, add the flour. Stir the mixture until the flour turns dark brown ; then gradually add the strained liquor, and season with pepper

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