Lamb Stew

Ingredients

• Cut up the lamb into small pieces
• a few thin slices of salt pork
• one or two onions sliced up fine
• two or three raw potatoes cut up into inch pieces
• a little flour moistened with milk

Method

1. 1

   Cut lamb into small pieces, wash, cover with cold water, heat gradually, stew gently, add pork, onions, pepper, salt, and potatoes.

2. 2

   Cover and stew until tender, add dumplings, cook 15 minutes longer, thicken gravy with flour and milk.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 89. The excerpt below is the record exactly as published.

IAMB STEW. Cut up the lamb into small pieces (after removing all the fat) say about two inches square. Wash it well and put it over the fire, with just enough cold water to cover it well, and let it heat gradually. It should stew gently until it is partly done; then add a few thin slices of salt pork, one or two onions sliced up fine, some pepper and salt if needed, and two or three raw potatoes cut up into inch pieces. Cover it closely and stew until the meat is tender. Drop in a few made dumplings, made like short biscuit, cut out very small. Cook fifteen minutes longer. Thicken the gravy with a little flour moistened with milk

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