Old Fashioned Lamb Stew

Ingredients

• one pound of neck meat of a yearling
• an onion cut in pieces
• enough cold water to cover the meat
• the quantity of halved potatoes
• a few slices of carrots
• salt and pepper to taste

Method

1. 1

   Cut the neck meat into small pieces, add onion and cold water to cover.

2. 2

   Simmer for a couple of hours, then add potatoes, carrots, salt, and pepper.

3. 3

   Boil for another hour.

Nutrition per serving

As published

This recipe was extracted from Handbook of domestic science and household arts for use in elementary schools (1900) by Wilson, Lucy Langdon (Williams) Mrs, page 73. The excerpt below is the record exactly as published.

Old Fashioned Lamb Stew (|). — Take one pound of neck meat of a yearling. This is very rich meat, but the pres- ence of the vertebrae makes it difficult to manipulate. It should be sawn through, not chopped, but it is usually nec- essary first to educate the butcher to this and other niceties. (Why is it necessary to cut it into small j)ieces ?) Add an onion cut in pieces, and enough cold water to cover the 150 HANDBOOK OF DOMESTIC SCIENCE meat. Cover closely ; bring it to the simmering point and let it simmer for a couple of hours. (Why was cold water added ? Why is it kept at simmering instead of boiling temperature ?) With so small a quantity of meat it will be necessary to watch it and add water as may be necessary. Now add to the meat ^ the quantity of halved potatoes, a few slices of carrots, and salt and pepper to taste

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