Meldone Pie Dinner

Ingredients

• 2 pounds stewing lamb
• 1 level teaspoonful salt
• yi level teaspoonful pepper
• 12 smaU onions
• 2 large carrots
• 6 medium sized potatoes
• 2 cupfuls (i pint) milk
• 3 level tablespoonfuls {^ ounce) flour
• 2 level teaspoonfuls Ryzon
• 2 level cupfuls {yi pound) flour
• 2 tablespoonfuls (i ounce) butter
• Milk.

Method

1. 1

   Stew lamb for an hour or until it is easily pierced with a fork, add seasonings, onions peeled, carrots cut in quarters, potatoes cut in halves, and cook until tender.

2. 2

   When done place all the meat and vegetables in a deep baking dish; add milk to stock in pan, thicken with flour moistened with a little water, then pour over meat and vegetables.

3. 3

   Cover with paste made as follows and bake in a hot oven for twenty-five minutes.

4. 4

   Serve at once.

Nutrition per serving

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 59. The excerpt below is the record exactly as published.

MELDONE PIE DINNER BY MRS. A. S. WESTCOTT, EDGE WATER, N. ]. 2 pounds stewing lamb. 1 level teaspoonful salt. yi level teaspoonful pepper. 12 smaU onions. 2 large carrots. 6 medium sized potatoes. 2 cupfuls (i pint) milk. 3 level tablespoonfuls {^ ounce) flour. For Paste: 2 level teaspoonfuls Ryzon. 2 level cupfuls {yi pound) flour. 2 tablespoonfuls (i ounce) butter

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