Stewed Lamb with Tomatoes

Ingredients

• saw the breast or brisket lengthwise through the bones
• cut carrots
• turnips
• onions (enough to fill a cup)
• a cup cut tomatoes
• season with pepper and salt
• a tablespoon chopped parsley

Method

1. 1

   Skin and divide the breast in pieces, wash and put to stew in water or broth to cover.

2. 2

   Boil carrots, turnips, and onions separately; pour off water when they are half done and add to the stew with cut tomatoes.

3. 3

   Boil half an hour longer, thicken slightly if necessary, season with pepper and salt, and add chopped parsley before serving.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 358. The excerpt below is the record exactly as published.

Stewed Lamb with TomxLtoee^ saw the breast or brisket lengthwise through the bones ; then skin, divide in pieces, wash and put to stew in water or broth to cover, cut carrots, turnips and onions (enough to fill a cup) in dice, ana boil in water separately ; pour off water when they are half done and put theni in the stew with a cup cut tomatoes. Boil half an hour longer, thicken slightly if necessary, season with ])epper and salt and last add a tablespoon chopped pars- ley. In ^smnff up take up two pieces of meat for each dish and place in middle of individual flat platter with vegetables and sauce or gravy from stew at each end. Stewed Lamb with Ae* paroffits is also nice. Remove skin and part of fat from the breast or shoulder and cut it into neat pieces ; dredge a little flour over and place in stewpan with tablespoon butter and fry till nicely browned ; 422 HEATS. then cover with warm water, add a bunch parsley, two button onions and Bimmer until meat is done ; skim on fat, take out onions and parslev, mince the latter finely, return it to the gravy with a pint of of boiled asparagus tops, add salt and pepper, simmer a few minutes longer and serve. Canned asparagus may be used. A plain stew of lamb is nice, first fried as aoove, cooked without vegetables, and served with its own gravy poured over, flavored with four tablespoons tomato catsup, or servea with mint sauce. When the leg or shoul- der is stewed the bone may be removed and the cavity stuffed with any force-meat preferred. The loin may be stewea whole or in steaks ; when stewed whole secure the flap with a skewer. Stewed Mutton is prepared in any of above ways. Lamb Chops. — ^Trim off the fat from a loin of lamb, cut into chops tibout three-fouiths inch in thickness, and for Broiled Lainb Chops proceed as directed in. Broiled Meats, remembering that they require little cooking and must be done very quickly. Season with pepper and salt

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