Lamb Stew

Ingredients

• 2 lb. lamb from shoulder
• 3 c. boiling water
• 2 small potatoes, washed, pared, and cut into 1-inch cubes
• 1 small onion (sliced)
• 2 tbs. rice (washed)
• 1 c. strained tomato
• Salt and pepper to taste

Method

1. 1

   Wipe the meat and cut the best portions into two-inch pieces.

2. 2

   Put the bone and poorer portions of meat into cold water, let them stand one half hour, then cook them slowly.

3. 3

   Brown the onions golden brown in hot fat in a frying pan, then add the best portions of meat and brown them also.

4. 4

   Put the onions and meat into a saucepan, cover them with boiling water, and let it simmer two hours.

5. 5

   Add the washed rice when the meat has cooked one hour.

6. 6

   Parboil the potatoes, add them to the stew and cook it twenty minutes longer.

7. 7

   Add the strained tomato ten minutes after the potatoes are put in.

8. 8

   Add the seasoning.

Nutrition per serving

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 33. The excerpt below is the record exactly as published.

2 lb. lamb from shoulder 3 c. boiling water 2 small potatoes, washed, pared, and cut into i- inch cubes 1 small onion (sliced) 2 tbs. rice (washed) 1 c. strained tomato Salt and pepper to taste LAMB STEW

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