Stewed Leg of Lamb with Artichokes

Ingredients

• about eight young and tender artichokes
• a clove of garlic
• 1 teacupful of white wine
• the juice of two lemons
• a little chopped parsley

Method

1. 1

   Peel and trim artichokes, cut in half, and salt.

2. 2

   Cut lamb into pieces, brown in bacon-fat with sage, salt, pepper, and garlic.

3. 3

   Add artichokes and white wine, cover, and stew gently until done.

4. 4

   Add lemon juice and parsley before serving, garnishing with artichokes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

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.

Stewed Leg of Lamb with Artichokes. — Select about eight young and tender artichokes, peel, and trim them Lamb — continued. carefully, cut lengthwise in two, and salt them. Slice the meat off a small leg of Lamb, cut it into small-sized pieces, put them into a saucepan with a little bacon-fat, a sprink- ling of sage, salt, and pepper, and a clove of garlic, toss them about over a brisk fire till nicely browned, then put in the artichokes, well wiped, and 1 teacupful of white wine ; put the lid on the saucepan, move it to the side of the fire, and let the contents stew gently till done. Put in with the Lamb and gravy when cooked the juice of two lemons and a little chopped parsley

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