Lamb Broth, a la Grecque

Ingredients

• a pound of raw lamb
• three ounces of butter
• one chopped onion
• two spoonfuls of flour
• one spoonful of curry powder
• two quarts of stock, bouillon or hot water
• a cup of washed rice
• one tablespoonful of Worcestershire sauce
• a teaspoonful of sugar
• season with salt and pepper
• a little chopped parsley

Method

1. 1

   Cut lamb into dices, sauté with butter and onion for 10-15 minutes.

2. 2

   Add flour and curry powder, simmer for 5 minutes.

3. 3

   Add stock or water, bring to boil, then add rice and cook until soft.

4. 4

   Season and serve with parsley.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 101. The excerpt below is the record exactly as published.

Lamb broth, a la Grecque. Cut a pound of raw lamb, from the shoulder or leg, in dices about one-half inch square. In a casserole put three ounces of butter and set on the stove. When hot add the lamb and one chopped onion and simmer together for ten or fifteen minutes. Then add two spoon- fuls of flour and one spoonful of curry powder, and simmer for five minutes, then add two quarts of stock, bouillon or hot water. If water is used add a bouquet garni. Bring to a boil and cook for fifteen minutes, then add a cup of washed rice and boil until soft. Season with salt and pepper, remove the bouquet garni if used, add one tablespoonful of Worcestershire sauce and a teaspoonful of sugar. Serve with a little chopped parsley

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