Mince of Lamb a la Europeenne

Ingredients

• three cups of meat cut in small dices
• one quart hot water
• two onions
• one large carrot
• three tablespoons sherry
• pepper
• salt
• one heaping tablespoon flour
• half cup water
• color with kitchen bouquet
• small pieces of toast

Method

1. 1

   Cook diced lamb with hot water, onions, carrot, sherry, pepper, and salt for 1 to 1.5 hours.

2. 2

   Thicken with flour dissolved in water, color with kitchen bouquet, and simmer.

3. 3

   Serve on toast.

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 239. The excerpt below is the record exactly as published.

pepper, salt, and bay leaves; let cook until they are nice and tender; leave in the juice until cold. When cold, roll in egg and bread crumbs, and fry in hot fat. Arrange on a paper doily; all around and in the centre serve a puree of turnips with brown gravy at the side. Garnish with parsley. Mince of Lamb [or Mutton] a la Europeenne Emince d’Agneau [ ou de Mouton] a la Europeenne When lamb has been left over from the meal before it makes a delicious dish. To three cups of meat cut in small dices take one quart hot water; put on stove with two onions, one large carrot, cut up, three tablespoons sherry, and pepper and salt. (If stock is at hand, use it instead of water.) Cook on stove from one to one and a half hours, according to the tenderness of the meat. When done, dissolve one heaping tablespoon flour in half cup water; strain it to the meat; color with kitchen bouquet; simmer for about fifteen minutes, slowly (take care not to let it burn); add little more sherry to taste. When ready to serve, remove the onions and car¬ rots; have ready small pieces of toast

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