Lamb Fricassee with Farina Dumplings

Ingredients

• Dip 2 breasts of lamb into boiling water
• Melt 2 ozs. butter
• 2 tablespoon fuls fine chopped onions
• season the meat with i tablespoonful seasoning salt
• melt yi a tablespoonful butter
• add ^ table- spoonful flour
• Place a small saucepan with J^ cupful milk
• add J^ tablespoonful butter
• add 3 tablespoon fuls farina
• mix it with the yolks of 2 eggs
• season with J^ teaspoon- ful salt
• yl teaspoonful nutmeg
• add last the whites beaten to a stiff froth

Method

1. 1

   Prepare lamb by dipping in boiling water, then cold.

2. 2

   Cut into pieces, sauté with onions, season, and cook.

3. 3

   Add a butter-flour mixture before serving.

4. 4

   For dumplings, combine milk, butter, and farina, then mix with egg yolks and seasonings.

5. 5

   Drop spoonfuls into boiling salted water and cook.

As published

This recipe was extracted from 365 breakfast dishes (1901), page 19. The excerpt below is the record exactly as published.

Lamb Fricassee with Farina Dumplings. Dip 2 breasts of lamb into boiling water, then instantly into cold water ; cut the nneat into 2 inch pieces. Melt 2 ozs. butter in a sauce- pan, add 2 tablespoon fuls fine chopped onions, and cook 5 minutes without browning ; sea- son the meat with i tablespoonful seasoning salt, add it to the saucepan ; cook 10 minutes ; then cover with boiling water, put on the lid and cook until done. Shortly before serving, melt yi a tablespoonful butter, add ^ table- spoonful flour, stir and cook a few minutes ; add it to the fricassee, boil for a few minutes longer; then serve on a warm dish with farina dumplings. Farina Dumplings. — Place a small saucepan with J^ cupful milk over the fire ; add J^ tablespoonful butter ; as soon as it boils add 3 tablespoon fuls farina, stir and cook until it forms into a smooth paste and loosens from the bottom of sauce- pan. Remove from the fire, turn the paste into a bowl, and when nearly cold mix it with the yolks of 2 eggs. Season with J^ teaspoon- ful salt, yl teaspoonful nutmeg ; add last the whites beaten to a stiff froth

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