Neck of Lamb en Casserole

Ingredients

• about two pounds and a half of lamb
• a peeled and sliced onion
• a pepper pod cut in strips
• a cup of sliced tomatoes
• half a cup of blanched rice

Method

1. 1

   Cut lamb into pieces, season with salt and pepper, dredge with flour, and add butter.

2. 2

   Surround with onion, pepper, and tomatoes.

3. 3

   Add water to half cover meat, cover, and cook for two hours.

4. 4

   Add rice and more water if needed, and cook for another hour.

5. 5

   Serve from casserole.

As published

This recipe was extracted from The National home cook book (1900), page 94. The excerpt below is the record exactly as published.

NECK OF LAMB EN CASSEROLE. Put about two pounds and a half of lamb from the breast, ~ ' cut in pieces for serving, into a casserole. Season with salt ~ ' and pepper, dredge with flour, and sprinkle a few bits of © butter on top. Put around the meat a peeléd and sliced ~ - onion, a pepper pod cut in strips, and a cup of sliced to- matoes (fresh or canned); add water to half cover the meat, cover and let cook two hours; add half a cup of blanched rice

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