Lamb Stew

Ingredients

• 2 pounds lamb
• 1 quart potato cubes
• 1 pint quartered carrots
• 1 pint small peeled onions
• 1 cup tomatoes
• 1/4 teaspoon pepper
• 1 tablespoon flour
• 4 teaspoon paprika
• 2 tablespoons chopped parsley

Method

1. 1

   Cut lamb into small pieces, roll in flour with salt and pepper.

2. 2

   Brown in hot fat, cover with boiling water, and stew for 1.5 hours.

3. 3

   Add onions, carrots, potatoes, seasonings, and tomatoes, cooking until vegetables are tender.

4. 4

   Add dumplings and cook for 10 minutes without lifting the cover.

Nutrition per serving

As published

This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 41. The excerpt below is the record exactly as published.

Lamb Stew 2 pounds lamb 1 quart potato cubes 1 pint quartered carrots 1 pint small peeled onions 1 cup tomatoes 14 teaspoon pepper 1 tablespoon flour 4 teaspoon paprika 2 tablespoons chopped parsley Cut meat in small pieces and roll in flour to which salt and pepper are added. Brown in hot fat. Cover with boiling water; stew slowly for 144 hours; add onions, carrots, potatoes, seasonings and tomatoes, and cook until vegetables are tender, about 30 minutes. Add dump- lings, cover closely, cook ten minutes without raising cover. Remove stew to hot platter, surround with dumplings, sprinkle with parsley. Dumplings 1 cup flour 2 teaspoons Royal Baking Powder 4 teaspoon salt 1% cup cold water or milk Sift flour, baking powder and salt; add enough liquid to make soft dough. Drop by spoonfuls into hot stew and steam, covered, for 10 minutes. There must be plenty of gravy to cook dumplings suc- cessfully. Meat Loaf 1% pounds lean veal or beef 1g pound salt pork 2 eggs 14 cup dry bread crumbs 1 tablespoon chopped celery leaves 14 teaspoon powdered thyme 1 teaspoon lemon juice 1 teaspoon salt 14 teaspoon pepper

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