Lamb à la Hilanaise

Ingredients

• Procure 2 1/2 pounds lamb from the shoulder
• season with 1 tablespoonful salt
• 1 teaspoonful pepper
• 1 tablespoonful butter
• 1/2 cupful fine-chopped onions
• 1 bruised clove of garlic
• 1/2 pint of canned tomatoes
• 1/2 pint broth or boiling water

Method

1. 1

   Cut lamb into 2-inch pieces, wash, and season.

2. 2

   Cook onions and garlic in butter for 5 minutes, add meat, stir, and cook for 15 minutes.

3. 3

   Add tomatoes, cover, and cook slowly for 30 minutes.

4. 4

   Melt butter, add flour, stir, then add broth.

5. 5

   Cook for 3 minutes, add to meat, cook for 15 minutes, and serve with boiled rice.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 206. The excerpt below is the record exactly as published.

season with 1 tablespoonful seasoning salt, mix seasoning and meat well together. Place a saucepan over the fire, with 2 fine-chopped onions, 1 ounce butter, 1 clove of bruised garlic, stir and cook 3 minutes; then add the meat, stir for a few minutes, cover, and let cook slowly 30 minutes. In the meantime melt 2 ounces butter in a small saucepan, add 2 toblespoonf uls flour, stir and cook 2 minutes ; add 1 quart of broth or boiling water, with a little beef extract, add a bouquet and 6 small onions, cook 5 minutes ; then add it to the meat, cook until done. Shortly before serving, remove the bouquet and every par- ticle of fat. Dress the haricot on a hot dish, and garnish with cooked Lima beans and carrot balls. Lamb k la Hilanaise.— Procure 2Vs pounds lamb from the shoulder, cut into 2-inch pieces, wash in cold water, and season virith 1 tablespoonful salt, 1 teaspoonf ul pepper ; rub the meat and seasoning well together. Place a saucepan with 1 tablespoonful butter over the fire, add Y, cupful fine-chopped onions and 1 bruised clove of garlic, cook 5 minutes; then put in the meat, stir fre- quently, and cook 15 minutes; add y^ pint of canned tomatoes, cover, and cook slowly Vj hour. Melt Y^ tablespoonful butter in a saucepan, add Ys tablespoonful fiour, stir and cook 2 minutes ; add Yg pint broth or boiling water,

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