Lamb Stew

Ingredients

• 1 1/2 lbs. lamb fore-quarter
• 1 onion, cut fine
• 2 tablespoons flour
• 1/2 teaspoon white pepper
• 1/2 teaspoon salt
• 2 tablespoons drippings
• 2 cups stock
• 2 tablespoons chopped parsley

Method

1. 1

   Remove skin and fat from lamb, cut into pieces, boil for 5 minutes, then cook until tender.

2. 2

   Add onion after an hour.

3. 3

   Make sauce with flour, pepper, salt, drippings, stock, and parsley, heat meat in it, and serve with rice.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 227. The excerpt below is the record exactly as published.

LAMB STEW. — Remove pink skin and extra fat from 1^ lbs. lamb fore-quarter. Cut meat into pieces for serving, wipe, cover with boiling water and boil 5 minutes, then cook below boil- ing point until tender — a'bout Ij^ hrs. At the end of an hr. add 1 onion, cut fine, and season to taste. When meat is cooked make sauce for lamb stew, with 2 tablespoons flour, ]/^ teaspoon white pepper, J^ teaspoon salt, 2 tablespoons drippings, 2 cups stock, 2 tablespoons chopped parsley

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