Lamb Stew

Ingredients

• Put lamb, cut into pieces
• cover with water
• Add carrots
• turnips
• onion
• potatoes
• salt
• pepper

Method

1. 1

   Put lamb in a saucepan, cover with water, and boil.

2. 2

   Skim off the scum, add vegetables, salt, and pepper, and boil for one hour.

3. 3

   Thicken gravy with flour and serve with parsley.

Nutrition per serving

As published

This recipe was extracted from Council cook book (1908), page 19. The excerpt below is the record exactly as published.

Lamb Stew. Put lamb, cut into pieces, in the saucepan ; cover with water, and, when it boils, skim off the scum. Add carrots, turnips, onion, potatoes, salt, and pep- per, and boil for one hour. Thicken gravy with a tablespoon flour moistened with cold water. Boil up a few moments and serve, sprinkling chopped parsley over all. Mock Terrapin Stew. Two or three pounds uncooked veal (according to the quantity desired), cut for stewing. Put a lump of butter and a tablespoon of olive oil in a stew pan with half an onion cut small; when the onion is cooked soft, add the veal, powdered with flour, and braise it slowly. When braised a light brown, add enough boiling water to cover the meat, also salt and pepper

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