Stewed Breast of Lamb with Tomatoes

Ingredients

• a breast of Lamb
• two or three sliced tomatoes
• sufficient carrot
• sufficient turnip
• sufficient onion
• 1 tablespoonful of chopped parsley
• salt
• pepper
• a little kneaded butter

Method

1. 1

   Saw a breast of Lamb lengthwise through the bones, then divide it into pieces, wash, and put them in a saucepan with water or broth enough to cover.

2. 2

   Cut into small squares sufficient carrot, turnip, and onion to fill a breakfast-cup, and boil them in water; when half done, strain off the water, and put the vegetables in the stew with two or three sliced tomatoes.

3. 3

   Boil for half-an-hour longer, thicken the stew with a little kneaded butter, and season with salt and pepper and 1 tablespoonful of chopped parsley.

4. 4

   When ready to serve, turn the stew onto a hot dish, and surround with stuffed tomatoes and croutons of fried bread.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 230. The excerpt below is the record exactly as published.

Stewed Breast of Lamb with Tomatoes. — (1) Saw a breast of Lamb lengthwise through the bones, then divide it into pieces, wash, and put them in a saucepan with water or broth enough to cover. Cut into small squares sufficient carrot, turnip, and onion to fill a breakfast-cup, and boil them in water ; when half done, strain off the water, and Fig. 1025. Stewed Breast of Lamb with Tomatoes. put the vegetables in the stew with two or three sliced tomatoes. Boil for half-an-hour longer, thicken the stew with a little kneaded butter, and season with salt and pepper and 1 table-spoonful of chopped parsley

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