Lamb Stew (Etuvee d’ Agneau) a la Hammond

Ingredients

• from three to four pounds
• hot water
• pepper
• salt
• some onions
• some carrots
• one or two bay leaves
• some potatoes
• two tablespoons flour
• one cup water

Method

1. 1

   Cut lamb into pieces, wash, and simmer with water, pepper, and salt for about an hour.

2. 2

   Add onions, carrots, and bay leaves, cooking until nearly done.

3. 3

   Add potatoes and cook until tender.

4. 4

   Thicken with flour and water, then serve with vegetables and gravy.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 235. The excerpt below is the record exactly as published.

amb Stew ( Etuvee d’ Agneau) a la Hammond Is made from the breast andheck of lamb and part of the shoulder, from three to four pounds. Cut in nice-sized pieces. Wash well; put on stove, with hot water (sufficient to cover the lamb), pepper, and salt; let come to a boil and skim; let simmer for about one hour. In the meantime, prepare some onions and carrots; cut in large pieces and add them to the stew, also one or two bay leaves; let cook until nearly done. Then cut up some potatoes in large quarters; add them to the stew and cook all together until the potatoes are done. Remove the fat; thicken with two table¬ spoons flour dissolved in one cup water; let cook for another ten minutes. When done, serve on a platter — the vegetables, meat. and gravy all together. Green vegetables can be served at the side. A dish for dinner or luncheon. Lamb Ragout ( Ragout d’ Agneau) a la Mathilda Select a nice piece of lamb about three pounds from the leg or shoulder; cut in large dices; put in hot water with pepper, salt, bay leaves, some onions, and large pieces of carrot; cook from one to two hours, according to the age of the lamb. In the meantime, while the meat is cooking, take some carrots

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