Lamb Casserole

Ingredients

• 2% Lb. Lamb Shoulder, skinned and boned
• 1 medium sized Onion, minced
• + Lb. Butter
• 2 branches Celery
• 1 bunch young French Carrots, shaped small
• hk only, young Turnips, quartered and shaped
• 12 only Boiling Onions
• 1 heaping Tb. Flour
• 1 C. Tomatoes, pureed
• 1 Pt. Broth, made of the lamb bones
• 12 only, small rounded Potatoes, boiled in salted water, then browned
• 1 C. Peas, boiled in plain water
• Salt
• White Pepper
• Parsley

Method

1. 1

   Cut lamb into 1-3/4 inch squares, dredge mildly with salt and white pepper, and saute in pan without browning.

2. 2

   Sprinkle with the chopped onion and celery, move meat about and continue cooking until ingredients added become soft.

3. 3

   With the moisture disappearing add flour, and when the latter has nicely browned, tomato puree and broth.

4. 4

   Bring to a boil and put into casserole.

5. 5

   Braise carrots and turnips in butter.

6. 6

   Brown onions and add to meat.

7. 7

   Cover casserole, place in oven and bake until contents are done, or about 40 minutes.

8. 8

   Remove lid, take off surplus fat and garnish with potatoes, peas, and a sprinkle of chopped parsley.

As published

This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 38. The excerpt below is the record exactly as published.

LAMB CASSEROLE 2% Lb. Lamb Shoulder, skinned and boned 1 medium sized Onion, minced + Lb. Butter 2 branches Celery 1 bunch young French Carrots, shaped small hk only, young Turnips, quartered and shaped 12 only Boiling Onions 1 heaping Tb. Flour 1 C. Tomatoes, pureed 1 Pt. Broth, made of the lamb bones 12 only, small rounded Potatoes, boiled in salted water, then browned 1 C. Peas, boiled in plain water Salt, White Pepper, Parsley

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