Lamb Stew

Ingredients

• cold roast lamb
• canned tomatoes
• cold mashed potato
• bits of butter

Method

1. 1

   Cut cold roast lamb in thin slices.

2. 2

   Put a layer in a baking dish, season with salt, pepper, and bits of butter, then a layer of canned tomatoes with seasoning, then meat.

3. 3

   Cover with cold mashed potato, with bits of butter dotted over it.

4. 4

   Put in the oven long enough to heat through and brown slightly, about fifteen minutes.

As published

This recipe was extracted from Kirmess cook book (1907), page 64. The excerpt below is the record exactly as published.

Lamb Stew, by Mrs. T. K. Egbert. Vegetables Bhould simmer until ttiorouffhly cooked. Mrs. W. A. Durrie. Cut cold roast lamb in thin slices. Put a layer in baking dish, season with salt, pepper, and bits of butter, then a layer of canned tomatoes, with seasoning, then meat. Cover with cold mashed potato

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