Stewed Leg of Lamb

Ingredients

• 2qts. of boiling water
• 1 teacupful of flour
• 1 breakfast-cupful of cold water
• 2 table -spoonfuls of salt
• a little cayenne pepper
• 1| pints of veal or mutton forcemeat
• six eggs hard
• 3 table-spoonfuls of butter
• 2 table-spoonfuls of flour

Method

1. 1

   Pour boiling water into a saucepan, let it boil, then stir in flour mixed with cold water, add salt and cayenne.

2. 2

   Simmer for four hours.

3. 3

   Prepare forcemeat balls and fry until browned.

4. 4

   Boil eggs hard.

5. 5

   After four hours, remove lamb, skim fat, and reduce gravy.

6. 6

   Mix butter and flour in a frying-pan until dark brown, then add to gravy.

7. 7

   Chop eggs, pour gravy over lamb, garnish with egg whites and yolks, arrange forcemeat balls, and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 232. The excerpt below is the record exactly as published.

2qts. of boiling water, let it boil up, then stir in 1 teacupful of flour mixed with 1 breakfast-cupful of cold water, add also 2 table -spoonfuls of salt and a little cayenne pepper. Put the lid on, and stand the saucepan where the contents will simmer for four hours. Meanwhile prepare 1| pints of veal or mutton forcemeat, shape it into little balls, and fry them in boiling fat till browned. Boil six eggs hard. At the end of four hours, take the Lamb out of the saucepan, skim all the fat off the gravy, take out the bag of vegetables, and reduce the gravy by boiling rapidly for ten minutes. Put 3 table-spoonfuls of butter in a frying-pan with 2 table-spoonfuls of flour, stir it over the fire till dark brown, being careful not to burn it, and mix it in with the gravy. Chop the whites and yolks of the hard-boiled eggs separately. Pour the gravy over the Lamb, make a hill of the whites of the eggs in the centre, cap it with some of the yolks, sprinkling the remainder of the yolks over the Lamb, arrange the forcemeat balls in groups round the dish, put a little parsley between each group, and serve. Stewed Leg of Lamb

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