Russian Turnips with Lamb

Ingredients

• 3 pounds of lamb
• 1 tablespoonful salt
• 1 even teaspoonful pepper
• 1 quart of peeled and fine-cut Russian turnips
• 1 quart of potatoes

Method

1. 1

   Place lamb in a saucepan, cover with boiling water, add salt and pepper, boil for 30 minutes; then add turnips, cook for 1 hour; add potatoes, cook until done; take out the meat.

2. 2

   Mix butter with flour, add to vegetables, cook for 5 minutes; taste, and if necessary add more salt and pepper, then serve with the meat.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 331. The excerpt below is the record exactly as published.

Bussian Turnips with Lamb.— Place a saucepan with 3 pounds of lamb from the forequarter over the fire, cover with boil- ing water, add 1 tablespoonful salt and 1 even teaspoonful pepper, boil 30 minutes ; then add 1 quart of peeled and fine-cut Bussian turnips, cook 1 hour ; add 1 quart of potatoes

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