Stewed Lamb a la Valencie

Ingredients

• a breast of Lamb
• a shoulder of Lamb
• 5 or 6 tablespoonfuls of raw ham
• one small chopped onion
• 1 teaspoonful of red pepper
• a clove of garlic
• a little salt
• 1 teacupful of well-washed rice

Method

1. 1

   Cut into moderate-sized pieces a breast and shoulder of Lamb, and fry them in a stewpan with a little butter; when nicely browned, put in 5 or 6 tablespoonfuls of raw ham cut in dice, one small chopped onion, 1 teaspoonful of red pepper, a clove of garlic, and a little salt; fry the meat for a few minutes longer, then moisten to height with a little broth, let it boil for two or three minutes, move the stewpan to the side of the fire, and let the contents simmer till the Lamb is tender.

2. 2

   Put in 1 teacupful of well-washed rice, and let it stew for twenty minutes longer (with the lid of the stewpan on), or until the rice is done.

3. 3

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

Nutrition per serving

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.

a breast of Lamb into pieces, pepper and salt them well, and stew until tender in sufficient gravy to cover the meat. Thicken the sauce, pour in 1 wineglassful of sherry, and servo on a dish of stewed mushrooms. Stewed Breast of Lamb with Green Peas. — (1) Cut a scrag or breast of Lamb into pieces, put them into a stewpan with water enough to cover, place the lid on, and simmer or stew for fifteen or twenty minutes. Skim well, add 1 table- spoonful of salt and lqt. of green peas, cover the stewpan again, and stew for half-an-hour longer. Work 1 table- spoonful of flour into jib. of butter, stir it into the stew, add 1 teaspoonful of pepper, and let it simmer for ten minutes. Servo with new potatoes boiled. A blade of mace may bo added if liked. (2) Cut a breast of Lamb into pieces and remove the skin, lay the pieces in a stewpan, sprinkle with a little pepper and salt, pour over just enough white stock to cover, and let them stew slowly for an-hour-and-a-half. Then take out the meat, put it on a hot dish, and keep it hot. Thicken the gravy with a little butter and flour, let it boil for ten minutes, and pour it ovor the meat. Have ready 1 pint of boiled green peas, put them round and ovor the meat, and servo. A few stewed mushrooms may bo added if desired. 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. When ready to serve, turn the stew on to a hot dish, and surround with stuffed tomatoes and croutons of fried bread. This makes an especially nice dish for a hot lunch. See Fig. 1025. For details respecting Culinary Processes, Utensils, Sauces, <fcc., referred to, see under their special heads. 816 THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Lamb — con tinned. (2) Select a shoulder and breast of Lamb, cut them up in moderate-sized pieces, put them in a shallow stewpan with a little butter, and fry quickly till nicely browned. Peel and cut in quarters some young Jerusalem artichoke-bottoms, carrots, and onions, fry them for a few minutes, pour in a little broth, sprinkle in salt and pepper, and boil till the broth is reduced to glaze. Cut two tomatoes in halves, free them from seeds, and put them in with the Lamb, and also a small sprig of mint. When the moisture of the tomatoes has evaporated, the Lamb should be done. Pour in the stew- pan 2 breakfast-cupfuls of brown sauce, stir it over the fire for five minutes, then turn all on to a hot dish, garnish with croutons of toast, and serve. Stewed Lamb a la Valencie. — Cut into moderate-sized pieces a breast and shoulder of Lamb, and fry them in a stewpan with a little butter ; when nicely browned, put in 5 or 6 table-spoonfuls of raw ham cut in dice, one small chopped onion, 1 teaspoonful of red pepper, a clove of garlic, and a little salt ; fry the meat for a few minutes longer, then moisten to height with a little broth, let it boil for two or three minutes, move the stewpan to the side of the fire, and let the contents simmer till the Lamb is tender. Put in 1 teacupful of well-washed rice

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