Lamb en Casserole

Ingredients

• 1 pound lamb (fresh or cooked)
• 2 tablespoons chopped onion
• Butter
• 1 tablespoon drippings
• Salt
• pepper
• 1 cup brown sauce
• 1 potato cut in cubes
• 2 carrots cut in cubes
• 1 tablespoon currant jelly

Method

1. 1

   Have the lamb cut in slices one or one and a half inches thick; sear in a frying pan; put in the casserole, brushing first with butter and seasoning.

2. 2

   Cook until tender; parboil the carrots and sauté them in the drippings with the onion; add the carrots, the potatoes, and brown sauce to the meat; cook until the potatoes and carrots are tender and serve from the casserole.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 177. The excerpt below is the record exactly as published.

LAMB EN CASSEROLE 1 pound lamb (fresh or cooked) 2 tablespoons chopped onion Butter 1 tablespoon drippings Salt and pepper 1 potato cut in cubes 2 carrots cut in cubes 1 cup brown sauce 1 tablespoon currant jelly

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