Mutton Stew à la Jaworski

Ingredients

• 2 necks of mutton
• 2 ounces fine-cut larding pork
• Yj pint of fine-cut onions
• 1 tablespoonful salt
• Y, teaspoonful pepper
• 3 medium-sized sweet potatoes
• 1 pint of fresh shelled Lima beans
• 4 medium-sized peeled potatoes

Method

1. 1

   Cut mutton necks into pieces, cover with boiling water.

2. 2

   Fry larding pork until light brown, add onions, cook 6 minutes.

3. 3

   Season meat, add to saucepan, stir and cook 10 minutes.

4. 4

   Cover with boiling water, cook 30 minutes.

5. 5

   Add sweet potatoes, Lima beans, and peeled potatoes, cover and cook until done.

6. 6

   Melt butter, add flour, stir, add to stew, cook a few minutes longer, serve on a warm dish, garnish with stuffed tomatoes.

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 Jaworski.— Procure 2 necks of mutton, cut them into 2-inch pieces, place in a saucepan, cover with boil- ing water. Fry 2 ounces fine-cut larding pork light brown ; add Yj pint of fine-cut onions, cook 6 minutes ; season the meat with 1 tablespoonful salt, Y, teaspoonful pepper, add it to the saucepan, stir and cook 10 minutes ; then cover with boiling water, and cook 30 minutes ; add lastly 3 medium-sized sweet potatoes, peeled and cut into quarters, 1 pint of fresh shelled Lima beans and 4 medium- sized peeled potatoe

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