Lamb Stew

Ingredients

• a nice leg of lamb
• stuffing made of crumbs of bread
• salt pork
• sweet marjoram
• pepper
• a dozen or two of cloves
• one-half of an onion
• one-half of a teacup of catsup
• hardly water enough

Method

1. 1

   Remove all the fat from the leg of lamb, cut off the shank, make deep incisions and fill them with stuffing.

2. 2

   Put water in the pot to cover the leg, add cloves, onion, and salt.

3. 3

   Simmer for three hours, thicken the gravy if necessary.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 94. The excerpt below is the record exactly as published.

LAHB STEW. Remove all the fat from a nice leg of lamb, cut off the shank, make deep incisions in various parts of the inside of the leg; fill them with stuffing made of crumbs of bread, salt pork, sweet marjoram and pepper; stuff it very full. Put hardly water enough in the pot to cover the leg. Throw in a dozen or two of cloves, one-half of an onion sliced or chopped very fine, and a little salt. One-half of a teacup of catsup

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