Stewed Neck of Lamb a la Jardiniere

Ingredients

• two scrag ends of neck of Lamb
• a dozen each of spring carrots
• a dozen each of young onions
• six turnips cut in quarters
• J pint of cold water
• pepper to taste
• salt to taste
• two pats of butter

Method

1. 1

   Put neck of lamb and vegetables in a stewpan, cover, and cook slowly in its own juice.

2. 2

   Turn meat after an hour, cook another hour.

3. 3

   Remove vegetables, keep warm.

4. 4

   Pour cold water into the pan, skim fat, season, thicken with flour, return meat to gravy, simmer briefly.

5. 5

   Toss vegetables in butter, serve with meat and gravy.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 233. The excerpt below is the record exactly as published.

Stewed Neck of Lamb a la Jardiniere. — Put into a stewpan two scrag ends of neck of Lamb, and with them a dozen each of spring carrots and young onions, and six turnips cut in quarters ; put the lid on the stewpan, stand it close to the fire, and let the meat cook slowly in its own juice ; the meat should be turned in an hour’s time, then left to cook for another hour. When the vegetables are tender, take them out, put them on a dish, cover with a plate, and place them in the oven to keep hot. Take the meat out when cooked, pour J pint of cold water into the pan, and skim off the fat ; sprinkle in pepper and salt to taste, and when this liquor boils thicken it with a little flour previously worked smooth in some of the gravy ; put the meat back in the gravy, and let it simmer for a few minutes. Chop the cooked vegetables up, put them in a frying-pan with two pats of butter

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