Lamb Stew, a la Jardiniere

Ingredients

• Chop up the breasts and neck of lamb or mutton
• Cut carrots, white and yellow turnips, Kohl-rabi or cabbage-turnips, leeks, onions and string beans
• pour some Spanish sauce or light brown sauce to them

Method

1. 1

   Chop lamb or mutton, stew until tender, let boil nearly dry, skim, season, and thicken the remaining liquor.

2. 2

   Boil the mixed vegetables until done, drain, and serve them as a border with stewed lamb in the center.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 243. The excerpt below is the record exactly as published.

Lamb Slew, a la Jardiniere. Jardiniere is French for gardener ; the made jardiniere always implies the use of a mixed lot of vegetables. There are jardiniere cutters to be bought which cut vegetables in various fancy shapes effect- ing a great saving of time. Chop up the breasts and neck of lamb or mutton, stew until tender,^ let boil nearly dry, skim, season and thicken the liquor that remains. Cut carrots, white and yellow turnips, Kohl-rabi or cabbage- turnips, leeks, onions and string beans, all or any of them, into dice or like peas with a scoop cutter, and boil until done, drain off and pour some Spanish sauce' or light brown sauce to the

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