Lamb Stew
Ingredients
- 1 1/2 pound lamb, (from the shoulder)
- 1/8 teaspoon powdered cloves
- 3 tablespoon lard
- 1 cup tomato
- 3 cup boiling water
- 2 medium-sized potatoes
- 1 small onion
- 2 tablespoon rice
- 2 teaspoon salt
- 1/2 cup diced carrots
Directions
- Wipe the meat with a damp cloth, and cut into two-inch pieces.
- Place the lard in a frying-pan, and when hot, add the onion cut fine and allow to brown.
- Add the meat and brown.
- Add the boiling water to the meat and onion, and cook one minute.
- Pour all of the contents of the frying-pan into a sauce pan, and let it cook slowly for one hour.
- Increase the heat a little to allow the stew to boil occasionally.
- Add the potatoes cut in one-inch cubes, and the diced carrots.
- In twenty minutes, add a cup of canned tomato pulp or fresh tomatoes to the stew.
- Add the seasoning (salt and cloves), and cook ten minutes.
- This allows two hours for the entire stew.
- If at this time the stew does not seem thick enough, mix four tablespoons of water very slowly with two level tablespoons of flour, stir thoroughly, and pour slowly into the stew.
- Allow to cook two minutes and serve.
Other Information
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
See Also
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
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
Braised Ox Joints
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Category: Meat
Ingredients: oxtail, celery salt, flour, clove, butter, bay leaf, water, carrot, tomato, onion, garlic, salt, turnip, pepper, lemon juice
Equipment: measuring cups, measuring spoons, 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