Lamb Stew

Ingredients

• Cut cold lamb into two or three inch squares
• add some of the broth
• cut up a few Irish potatoes
• mince a little onion
• season with butter
• season with pepper
• season with salt
• add warm water, if necessary
• thicken with a little flour

Method

1. 1

   Cut cold lamb into two or three inch squares, add some of the broth; cut up a few Irish potatoes and mince a little onion; season with butter, pepper and salt; add warm water, if necessary, for the gravy, and thicken with a little flour.

Nutrition per serving

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 25. The excerpt below is the record exactly as published.

ason with pep- per, salt and curry powder, place in mold, press with weight. Cut in thin slices for lunch or tea. Veal or Meat Pie. — Cut veal into three inch pieces, put in saucepan with water to cover, and when tender, season with salt, pepper, a little flour and a generous amount of butter. Line a baking dish with good pastry; pour the stew in, cover with pastry, make an incision in the center; bake until the crust 44 HOW WE COOK IN TENNESSEE. is brown ; two or three slices of bacon or salt pork improve the flavor. Cold pork makes a nice pie of this kind. Roast Mutton. — A roast of mutton or lamb should be rubbed with pepper and salt and sprinkled with flour. Put in a cov- ered pan on a rack, adding a pint of water, and when neces- sary add more water. Let cook till a nice brown. Cut Irish potatoes in quarters and cook them half hour in the same pan with the mutton, and garnish the dish with them. Serve the gravy in a bowl. Hashed Mutton. — Cut thin slices of cold mutton, fat and lean, flour these, place in a saucepan with a small onion, sliced, and some of the mutton gravy. Cook until the onion is done. Serve in covered dish. Breaded Lamb Chops. — Carefully trim the chops, and after sprinkling salt and pepper over them, dip them in melted but- ter, and let it cool on them. Have ready the yolks of two eggs well beaten; dip the chops in this, and sprinkle thickly with finely grated bread crumbs. Let them broil over a clear fire. Add one teaspoonful of lemon juice to the gravy, and garnish with lemon sliced very thin, and curled parsley. Lamb Stew. — Cut cold lamb into two or three inch squares, add some of the broth; cut up a few Irish potatoes and mince a little onion; season with butter, pepper and salt; add warm water, if necessary, for the gravy, and thicken with a little flour

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