Spring-lamb Stew

Ingredients

• Three pounds lamb off the breast
• 6 young white turnips
• 2 bunches of young carrots
• 1 pint of green peas
• 1 quart small new potatoes
• 3 white onions
• 1 1/2 even tablespoonful salt
• 1 even teaspoonful white pepper
• 3 quarts boiling water
• 1 cup flour
• 1 cup of milk
• 1 tablespoonful butter
• 2 eggs
• nutmeg
• and salt

Method

1. 1

   Cut the meat into 2-inch pieces, soak in boiling water for 2 minutes, then drain.

2. 2

   Place in a saucepan with boiling water, add salt and pepper.

3. 3

   Peel and quarter turnips, chop onions, and cut carrots into strips.

4. 4

   Add all to the stew, cover, and boil for 30 minutes.

5. 5

   Add potatoes and peas, boil until done.

6. 6

   For dumplings, boil milk with butter, add flour, stir until smooth.

7. 7

   Mix with egg yolks, fold in beaten egg whites, season, and drop into stew.

8. 8

   Cook for 5 minutes, then add parsley before serving.

Nutrition per serving

Estimated from matched ingredients across 13 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 206. The excerpt below is the record exactly as published.

Spring-lamb Stew,— Three pounds lamb off the breast, 6 young white turnips, 2 bunches of young carrots, 1 pint of green peas, 1 quart small new potatoes, 3 white onions, lYs even table- spoonful salt, 1 even teaspoonful white pepper, 3 quarts boiling water. For dumplings : 1 cup flour, 1 of milk, 1 tablespoonful but- ter, 2 eggs, nutmeg, and salt. After cutting the meat into 2-inch sized pieces put it into a bowl, pour over sufficient boiling water to cover, let it lay for 2 minutes, drain it in colander, and rinse off with cold water. Place the meat in a saucepan, cover with 3 quarts boil- ing water, put it over the fire, add the salt and pepper ; peel and out the turnips into quarters, also the onions, scrape and cut the carrots into strips, add all to the stew, cover and boil Ys hour ; then add the well-cleaned potatoes and peas, boil until done. In the meantime prepare the dumplings. Boil 1 cup of milk with 1 table- spoonful butter, add 1 cup flour, stir until formed into a smooth paste, and loosening itself from bottom of saucepan ; remove from fire, mix the paste thoroughly with the 2 yolks, beat the whites to a stiff froth, add to the paste ; season with a little salt and very little nutmeg. Melt 1 ounce butter in a small saucepan, add 1 table- spoonful flour, stir 3 minutes, and add it to the stew. Gut with a small spoon dumplings from the paste, and drop them into the stew, cover and boil 5 minutes ; remove to side of stove, where it will stop boiling. When ready to serve, add 1 tablespoonful fine- chopped parsley. BagoAt of Lamb. — Out the meat from a shoulder of lamb into 1-inch sized pieces, season them with 1 tablespoonful aeasoning J LAMB, 807 salt ; melt 2 ounces butter in a saucepan, add 2 fine-chopped onions, cook 3 minutes ; add the lamb, stir a few minutes ; cover, and let it cook slowly 20 minutes, then dust oyer 2 tablespoonfuls flour, stir 3 minutes; add 1 quart of meat broth or boiling water, stir again; then draw the saucepan to side of stove, and let it cook slowly till done. Serve on a hot dish with cooked vegetables in season. Haricot do Mouton, — Out a shoulder of mutton or lamb into 1-inch pieces, about 3 pounds, season with 1 tablespoonful seasoning salt, mix seasoning and meat well together. Place a saucepan over the fire, with 2 fine-chopped onions, 1 ounce butter, 1 clove of bruised garlic, stir and cook 3 minutes; then add the meat, stir for a few minutes, cover, and let cook slowly 30 minutes. In the meantime melt 2 ounces butter in a small saucepan, add 2 toblespoonf uls flour, stir and cook 2 minutes ; add 1 quart of broth or boiling water, with a little beef extract, add a bouquet and 6 small onions, cook 5 minutes ; then add it to the meat, cook until done. Shortly before serving, remove the bouquet and every par- ticle of fat. Dress the haricot on a hot dish, and garnish with cooked Lima beans and carrot balls. Lamb k la Hilanaise.— Procure 2Vs pounds lamb from the shoulder, cut into 2-inch pieces, wash in cold water, and season virith 1 tablespoonful salt, 1 teaspoonf ul pepper ; rub the meat and seasoning well together. Place a saucepan with 1 tablespoonful butter

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