Mutton Stew à la Galizienne

Ingredients

• 2Ys pounds of lean mutton
• 2 ounces butter
• y, cupful fine-chopped onion
• 1 bruised clove of garlic
• 1 tablespoonful salt
• 1 teaspoonful pepper
• 2 fine-cut tomatoes
• 3 pints of broth or water
• 1 cupful parboiled rice

Method

1. 1

   Melt butter, add onion and garlic, cook 5 minutes.

2. 2

   Season meat, add to saucepan, stir and cook 15 minutes.

3. 3

   Add tomatoes and broth, cover and cook slowly for 1 hour.

4. 4

   Add rice, cook for 30 minutes, adding more water if necessary.

5. 5

   Serve on a hot dish.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 219. The excerpt below is the record exactly as published.

Mutton Stew h la Oalizienne. — Select 2Ys pounds of lean mutton without any fat from the shoulder. Melt 2 ounces butter 326 MEATS. in saucepan, add y, cupful fine-chopped onion, 1 bruised clove of garlic, cook 5 minutes without browning ; season the meat with 1 tablespoonful salt, 1 teaspoonful pepper. Mix the meat and sea- soning well together, add it to the saucepan, stir and cook 15 min- utes ; add 2 fine-cut tomatoes and 3 pints of broth or water, cover and cook slowly 1 hour ; then add 1 cupful parboiled rice

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