Lamb and Potato Stew

Ingredients

• some pieces of cold lamb; about 1 pound of clear meat
• an equal amount of raw potatoes
• a small onion
• a clove of garlic
• a sprig of green thyme
• a handful of chopped parsley

Method

1. 1

   Cut the lamb and potatoes into large dice.

2. 2

   Boil them with broth or water to cover.

3. 3

   Add the chopped onion, garlic, thyme, and parsley.

4. 4

   When the potatoes are done, season with pepper and salt, and thicken if necessary.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 189. The excerpt below is the record exactly as published.

Lamb and Potato Stew, or Gal- limaufry. This is said by one of our French authors to be the ancient dish of gal- limaufry a la Languedocienne. It does not hurt anybody to eat it, however, and only costs 10 or 12 cents with all its wealth of name thrown il. Take some pieces of cold lamb ; about I pound of clear meat will do and it may be the neck or shoulder that was boiled until just done in the soup boiler. Shave off the dark portions and cut the meat in la».ge dice. Cut an equal amount of raw potatoes the same way and put both on to boil with clear broth or water barely to cover. Put in a small onion cut up and if to be true to name a clove of garlic and sprig of green thyme

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