Stewed Lamb with Rice

Ingredients

• a shoulder or breast of Lamb
• two or three slices of raw ham
• two chopped onions
• a sprinkling of salt
• pepper
• a clove of garlic
• 3 or 4 tablespoonfuls of rice

Method

1. 1

   Cut into moderate-sized pieces a shoulder or breast of Lamb, and fry them over a sharp fire till nicely browned; then mix with them two or three slices of raw ham cut in dice, two chopped onions, a sprinkling of salt and pepper, and a clove of garlic; fry till all are nicely browned.

2. 2

   Pour in sufficient broth to cover, and let the liquid boil for five minutes; move the saucepan to the side of the fire, and simmer the contents till the Lamb is nearly done; put in 3 or 4 tablespoonfuls of rice, and boil the stew again for a quarter-of-an-hour; then stand the saucepan at the side, and let the contents stew gently till 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 231. The excerpt below is the record exactly as published.

Stewed Lamb with Rice. — Cut into moderate-sized pieces a shoulder or breast of Lamb, and fry them over a sharp fire till nicely browned; then mix with them two or three slices of raw ham cut in dice, two chopped onions, a sprinkling of salt and pepper, and a clove of garlic ; fry till all are nicely browned. Pour in sufficient broth to cover, and let the liquid boil for five minutes ; move the saucepan to the side of the fire, and simmer the contents till the Lamb is nearly done ; put in 3 or 4 table-spoonfuls of ric

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