Lamb a la Creole

Ingredients

• 2 scant tablespoonfuls of butter
• 1 green pepper, seeded and chopped fine
• 2 tablespoonfuls of chopped white onion
• 1/2 cupful of flour
• 1 cupful of stewed and strained tomatoes
• 1 1/2 cupfuls of white stock or broth from the lamb
• 1 pint of cold boiled lamb

Method

1. 1

   Melt butter, add pepper and onion, cook until colored.

2. 2

   Stir in flour, add tomatoes and stock, season, then add lamb.

3. 3

   Cook for five minutes and serve with rice.

As published

This recipe was extracted from 365 tasty dishes (1906), page 54. The excerpt below is the record exactly as published.

Lamb a la Creole. In a stewpan melt 2 scant tablespoonfuls of butter, add i green pepper, seeded and chopped fine, and 2 tablespoonfuls of chopped white onion, cover and cook until slightly colored. Stir in ^ of a cupful of flour, and when well mixed add i cupful of stewed and strained tomatoes and i^ cupfuls of white stock or broth from the lamb. When smooth and thick add salt to taste and i pint of cold boiled lamb.

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