Stewed Lamb and Mint Sauce

Ingredients

• Cut cold lamb into 2 inch pieces
• 1 tablespoonful of butter
• 1 cup of hot water
• 1/2 cupful of very fine chopped mint
• 1/2 cupful of vinegar
• a teaspoonful of sugar

Method

1. 1

   Brown lamb in butter, add hot water, simmer, remove meat, and make sauce with mint, vinegar, and sugar.

2. 2

   Pour over meat.

As published

This recipe was extracted from 365 breakfast dishes (1901), page 33. The excerpt below is the record exactly as published.

Stewed Lamb and Mint Sauce. Cut cold lamb into 2 inch pieces. Into a saucepan put i tablespoonful of butter and fry the meat until slightly browned ; add i cup of hot water and let simmer 10 minutes. Take out the meat and place on a hot platter. Add ^ of a cupful of very fine chopped mint, ^ a cupful of vinegar, and a lea- spoonful of sugar J let simmer for 5 minutes and pour over the meat. 8.— Chicken in Shells. Chop cold chicken into dice and mix with a hot cream sauce. Turn into the shells and ■Jii sprinkle crumbs over them and brown in a lot oven. Serve immediately. 9. — Cheese Omelet. Put I tablespoonful of butter into a frying- pan, and when heated add 10 well-beaten October. eggs and 2 tablespoonfuls of grated Swiss cheese, a pinch of salt and pepper. When done turn out carefully on a hot platter and dust the top with a little grated Parmesan cheese. Put back in the oven for 2 seconds and serve. 10. — Stewed Calf's Liver. Wash and cut a calfs liver in slices. Into a deep saucepan put i turnip, i carrot, 1 stalk of celery and i onion (all sliced) ; lay the liver on top of the v^etables, sprinkle salt and pepper over all and pour on a pint of boiling water ; cover and let stew until ilie liver is tender. When done lake out the liver and put it on a hot platter; strain the gravy and thicken with i tablespoonful of butter and 1 of browned flour ; stir, and when it boils take from the fire and pour over the II. — Turkey Legs wnth Chestnut Puree. Broil the second joints of the turkey, and if more is required slices of the white meat (dipped in olive oil first). Make the follow- ing sauce : Put i pt. of shelled chestnuts into a pint of white soup stock ; season with white 125 October^ pepper, nutmeg, yi teaspoonful of sugar and a small piece of butter; cover and cook slowly for y^ an hour. Press through a sieve and pour over the meat. 12. — Italian Croquettes. Fry 2 tablespoonfuls of fine chopped shal- lots in 2 of butter; add to it i lb. of fine chopped beef and half a pound of stale bread which has been softened with a little cold broth, salt and pepper, a little chopped pars- ley and the yolks of 4 eggs ; stir on the fire until nearly boiling ; turn on to a platter ; when cool form into croquettes, dip in tgg and crumbs and fry. 13. — Creamed Veal. Cut cold veal in thin slices. Into a sauce- pan put I tablespoonful each of flour and but- ter ; stir smooth ; add gradually i cup of warm milk ; let it boil up, and season with salt, pepper, a small pinch of mace, and a little onion juice. Put in the veal, and when hot turn out on a platter. 14. — Spanish Eggs. Boil I cupful of rice until tender ; season with celery salt and a little pepper ; add i 1^^ October* tablespoonful of butter.

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