Stewed Lamb a la Jardiniere
From Physical culture cook book, 1901
Thicken the gravy with browned flour after removing the meat and vegetables.
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 28. The excerpt below is the record exactly as published.
Stewed Lamb a la Jardiniere. — Select a good-sized breast of lamb, and lay it in a saucepan; pour over it enough hot water to nearly cover it, and put a closely fitting lid on THE PHYSICAL CULTURE COOK BOOK. 98 the pot. While it is simmering gently, par- boil half a cupful of string or lima beans, half a cupful of green peas (fresh or canned), two small carrots cut into neat, thin slices, and a few clusters of cauliflower. When the lamb is nearly done, lay these vegetables on it; put with them two tomatoes sliced
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