Lamb Stew

Ingredients

• Head, liver, lungs and heart
• % lb. ol butter
• 1 egg
• 8 whole pepper-corns
• 1 onion
• 1 bay-leaf
• 2 cloves
• 2 tbsps. of flour
• Some herb vinegar

Method

1. 1

   The head is split in two, brain and tongue taken out and soaked in water.

2. 2

   The tongue is boiled until tender in water with salt, pepper, bay-leaf, cloves and onion.

3. 3

   In the same water, cook the brain and also the heart, liver, lungs and head until tender.

4. 4

   When the tongue, heart and lungs are well done, cut them into cubes.

5. 5

   All the meat is put into a pot.

6. 6

   Season with salt, pepper and a piece of butter, pour in some bouillon and stew.

7. 7

   Cut the meat off the head, season with salt and pepper, dip in egg and roll crumbs and fry in butter to a golden yellow.

8. 8

   The same is done with the brains.

9. 9

   The liver is cut into slices, salted, peppered, dipped in flour and also fried.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 34. The excerpt below is the record exactly as published.

LAMB STEW. Quantity for 6 — 8 Persons. Head, liver, lungs and heart % lb. ol butter Salt 1 egg 8 whole pepper-corns Roll crumbs 1 onion 2 tbsps. of flour 1 bay-leaf Some herb vinegar 2 cloves

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