Lamb Stew - Home Recipe

Ingredients

• Breast of lamb, 1½ pounds
• boiling water, about 1 pint
• potatoes, 4, medium-sized
• onion, 1, about 1½ inches in diameter
• rice, 2 tablespoonfuls
• tomato, strained, 1 cupful
• or tomato ketchup, 1 tablespoonful
• salt and pepper

Method

1. 1

   Brown the onions in a little fat in a saucepan; add the meat cut into cubes and sprinkled with salt and pepper.

2. 2

   Cover with boiling water, heat to boiling again, then let simmer for two hours or cook over hot water for three hours until tender.

3. 3

   After one hour, add the rice; half an hour before serving, add the potatoes.

4. 4

   Remove bones and fat, stir in tomato or ketchup, add salt and pepper if needed, and serve.

Nutrition per serving

As published

This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 91. The excerpt below is the record exactly as published.

Lamb Stew — Home Recipe. Breast of lamb, IJ pounds, boiUng water, about 1 pint; potatoes, 4, medium-sized, quartered and parboiled;* onion, 1, about 1^ inches in diameter, sliced; rice, 2 tablespoon- fuls; tomato, strained, 1 cupful, or tomato ketchup, 1 tablespoonfuJ; salt and pepper

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