Casserole of Lamb
Ingredients
- 2 pound breast or shoulder of lamb
- 1 small onion, chopped
- 2 cup diced potatoes
- 1 cup canned tomatoes
- 2 cup diced carrots
- seasoning, to taste
Directions
- Cut lamb into small pieces, roll in flour, and brown well in hot fat with the onion.
- Then put this into a well-greased casserole with the tomatoes and 1 cup of hot water.
- Bake this two hours, replenishing the water from time to time.
- Add potatoes and carrots and bake for 3/4 of an hour longer.
- Thicken the gravy with a few tablespoons of flour and serve very hot.
Other Information
Author: Edmund Lowe
Contributor: Photoplay Magazine, Carolyn Van Wyck
Source: Photoplay's Cook Book (1927-01-01)
Ingredients: lamb, onion, potato, tomato, carrot, seasoning
Equipment: measuring cups, knife, oven, rolling pin, casserole
See Also
Lamb Stew
Author: Louise Bennett Weaver, Helen Cowles LeCron
Source: A Thousand Ways To Please a Husband (1917-01-01)
Ingredients: lamb, clove, lard, tomato, water, potato, onion, rice, salt, carrot
Equipment: measuring cups, measuring spoons, knife, stove
Philadelphia Pepper Pot II
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Soup
Ingredients: bay leaf, honey, clove, veal, parsley, water, salt, celery, red pepper, carrot, green pepper, thyme, tomato, peppercorn, onion, potato, pimento
Equipment: measuring cups, measuring spoons, knife, stove, pot
Cod Fish Stew (Danish)
Author: Mrs Clifford Olsen
Contributor: Point Adams Packing Co
Source: Savory Seafoods of Oregon (1957-07-01)
Ingredients: fillet, green pepper, bacon, salt, onion, pepper, potato, water, tomato, celery seed, parsley, carrot
Equipment: measuring cups, measuring spoons, knife, stove, pot
Codfish Stew
Author: Mrs Clifford Olsen
Contributor: Point Adams Packing Co
Source: Savory Seafoods of Oregon (1957-07-01)
Category: Seafood
Ingredients: bacon, carrot, onion, green pepper, cod, salt, potato, pepper, water, celery seed, tomato, parsley
Equipment: measuring cups, measuring spoons, stove, pot
Fricasseed Pork Hearts
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Category: Meat
Ingredients: pork heart, onion, seasoning, carrot, flour, tomato, bacon fat, water
Equipment: measuring cups, knife, rolling pin, stove
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove