Lamb en Casserole

Ingredients

• 2 pounds lamb, cut in 1-inch cubes
• 1 cup potato balls
• 2 cups Brown Sauce
• Salt and pepper
• 12 small, cooked onions
• 3/4 cup carrot, cut in strips
• 1 cup cooked, string beans
• 1 teaspoon Worcestershire Sauce

Method

1. 1

   Put lamb in hot frying pan and turn frequently until seared and browned on both sides.

2. 2

   Season with salt and pepper and bake in covered casserole 20 minutes, or until tender, in moderately hot oven (375° F.).

3. 3

   Add carrots, potato balls, Brown Sauce, and pepper to taste.

4. 4

   Cook until potatoes are soft, then add onions, string beans, and Worcestershire Sauce.

5. 5

   Serve from casserole dish.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 120. The excerpt below is the record exactly as published.

LAMB EN CASSEROLE 2 pounds lamb, cut in 1-inch cubes 1 cup potato balls (for suitable cuts, see p. 282) 2 cups Brown Sauce (p. 196) Salt and pepper 12 small, cooked onions 34 cup carrot, cut in strips, 1 cup cooked, string beans parboiled 15 minutes 1 teaspoon Worcestershire Sauce

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