Lamb and Tomato Stew

Ingredients

• cold roast or cold boiled lamb
• 1 tablespoonful of butter
• 1 tablespoonful of flour
• 1/2 cupful of stewed tomatoes
• a flavoring of Worcestershire sauce or bay leaf

Method

1. 1

   Take cold roast or cold boiled lamb and cut fine.

2. 2

   Put into a saucepan with 1 tablespoonful of butter and stand over a hot fire for a few moments until slightly brown.

3. 3

   Add 1 tablespoonful of flour, 1/2 cupful of stewed tomatoes, and a flavoring of Worcestershire sauce or bay leaf.

4. 4

   Cook for a few minutes longer, stirring the while.

As published

This recipe was extracted from 365 tasty dishes (1906), page 6. The excerpt below is the record exactly as published.

tablespoonful of butter cut into bits and cover with a crust, making a slit in the centre and brushing it over with egg yolk. It will need one hour and a half in a moderate oven and can be served cold as well as hot. 5.— Oyster Toddle. This is a seashore dish and is really a kind of chowder. Dice ^ of a pound of fat salt pork and cook slowly until well tried out. Add I pint of sUced raw potatoes, cover and cook in the fat until tender. Pour in i pint of hot milk and cook for five minutes; thicken with i tablespoonful of flour rubbed into half as much butter. Add i}i pints of washed oysters, salt and pepper to taste and take from the fire as soon as the oysters ruf- fle. Serve with broken hard tack or crackers. 6. — Rice and Cheese Timbales. Wash and drain ^ a cupful of rice. Place in ^ double boiler with ^ of a teaspoonful of SI Febmaiy* salt and i}i pints of milk and cook until the milk is absorbed and the rice tender. Add I scant teaspoonful of salt, a dash of paprika, I tablespoonful of butter, i heaping teaspoon- ful of finely chopped parsley and j^ a cupful of chopped cheese. Stir to mix well, cover and cook for ten minutes longer. Pack into buttered timbale molds and keep in a steamer or a pan of hot water until ready to serve. They may be used as an entree with a clear tomato sauce served with them. 7.— Lobster Chops. Chop coarsely 2 cupfuls of lobster meat, season with }i teaspoonful of salt, a dash of cayenne, a grating of nutmeg, i teaspoonful of lemon juice and i teaspoonful of finely- chopped parsley. Mix with this the beaten yolk of I tgg and i cupful of croquette sauce. When perfectly cool, shape the mixture into cutlets, flour, tgg and crumb. Before frying stick the tip end of a small lobster claw into the small end of the chop and fry a rich brown. Set the cutlets on end on a hot plat- ter around a large bunch of parsley and serve with tomato sauce, or put a teaspoonful of tartare sauce on each cutlet when serving. 22 8.— Lamb and Tomato Stew. Take cold roast or cold boiled lamb and cut fine. Put into a saucepan with i table- spoonful of butter and stand over a hot fire for a few moments until slightly brown. Add I tablespoonful of flour, yi cupful of stewed tomatoes, and a flavoring of Worcestershire sauce or bay leaf

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