Lamb and Sprue

Ingredients

• 1 neck or breast of lamb
• 1 bundle sprue or asparagus
• 1 onion
• 1 sprig parsley
• two lumps of sugar
• Pepper and salt to taste

Method

1. 1

   Place the meat in a stew-pan, cover with cold water, add prepared sprue or asparagus cut in 2 inch lengths, celery salt, onion, parsley, pepper, and salt.

2. 2

   Simmer until meat and vegetables are tender.

3. 3

   Remove meat and vegetables, reduce liquor, remove fat, place meat in center of a hot dish, pour gravy over, and arrange sprue around.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 29. The excerpt below is the record exactly as published.

LAMB AND SPRUE. Cote d'agneau avec pointes d'cispcrge. 1 neck or breast of lamb. 1 bundle sprue or asparagus. Cilery salt or seed. 1 onion. 1 sprig parsley. Pepper and salt to taste. Place the meat in a stew-pan, cover it with cold water, add the prepared sprue, or asparagus cut in 2 inch lengths, a pinch of celery salt or seed, the onion chopped, sprig of parsley, pepper and salt to taste. Let all simmer till the meat and vegetables are tender ; two lumps of sugar

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