Lamb Stew

Ingredients

• 27^ pounds lamb from the forequarter
• 2 even tablespoonfuls salt
• 1 even teaspoonful pepper
• 2 fine-cut onions
• 1 quart peeled potatoes
• 1 ounce butter
• 1 tablespoonful flour

Method

1. 1

   Cut lamb into 2-inch pieces, place in a covered saucepan, cover with boiling water, add salt, pepper, and onions, and cook for 40 minutes.

2. 2

   Then add peeled potatoes; when nearly done, melt butter in a saucepan, add flour, cook a few minutes, add it to the stew, and cook till done.

3. 3

   Serve on a warm dish.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 204. The excerpt below is the record exactly as published.

1 ounce butter in a saucepan, add 1 tablespoonf al of flour, stir a few minutes ; add the broth from the meat ; if too thick dilute it with boiling water, if too thin reduce it by boiling to 1 pint of sauce. Pour a little sauce over the meat and cabbage, and serve the remainder in a sauce bowl. LAMB. 305 Boiled Leg of Lamb. — Place a leg of lamb in a large eance- pan, add 2 pounds of lean salt pork, 2 onions, 7s carrot, coyer and boil till done. When ready to serve lay the meat on a hot dish, also the pork, and serve with mushroom sauce; cauliflower or Lima beans, and boiled potatoes may be served with this or any kind of vegetables in season. In place of mushroom sauce a caper, tomato, allemande, horseradish, onion, or a bechamel sauce may be served with it. Lamb 8tew. — Procure 27^ pounds lamb from the forequarter, cut into 2-inch pieces ; place in a covered saucepan, cover with boil- ing water, add 2 even tablespoonfuls salt, 1 even teaspoonful pepper, 2 fine-cut onions, and cook 40 minutes ; then add 1 quart peeled potatoes ; when nearly done melt 1 ounce butter in a saucepan, add 1 tablespoonful flour, cook a few minutes, add it to the stew, and cook till done ; serve on a warm dish. Lamb Stew i PAUemande. — Cut 2Ys pounds lamb off the fore- quarter into 2-inch pieces, place the meat in a saucepan, cover with boiling water, let it remain 2 minute^ ; then drain the meat on a sieve and plunge it instantly into cold water ; return the meat to the sauce- pan, cover with fresh boiling water, add 2 even tablespoonfuls salt

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