Lamb Stew

Ingredients

• 2 lb. lamb (shoulder)
• 1 c. tomato
• 3 c. boiling water
• 2 small potatoes
• 1 small onion
• 2 tbsp. rice
• Salt and pepper to taste

Method

1. 1

   Wipe meat and cut into 2-inch pieces.

2. 2

   Put bone and poorer portions into cold water, let stand 1 hour, then cook slowly.

3. 3

   Brown onions in hot fat, add best portions of meat and brown.

4. 4

   Put into saucepan, cover with boiling water, and simmer for 2 hours.

5. 5

   Add washed rice after 1 hour, then parboil potatoes and add them for the last 20 minutes.

6. 6

   Add strained tomato 10 minutes before serving.

Nutrition per serving

As published

This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 70. The excerpt below is the record exactly as published.

Lamb Stew 2 lb. lamb (shoulder) 1 c. tomato 3 c. boiling water 2 small potatoes 1 small onion 2 tbsp. rice Salt and pepper to taste

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