Roast Leg of Lamb with Potatoes
Ingredients
- 4 pound leg of lamb
- 1/4 teaspoon paprika
- 6 large potatoes
- 1 tablespoon salt
- 2 tablespoon lard
Directions
- Wash the lamb with a damp cloth.
- Wipe dry and sprinkle with two teaspoons of salt.
- Place the lard in a frying-pan.
- Place when hot, add the lamb, and brown well on all sides.
- The meat in the fireless utensil.
- Sprinkle the potatoes with salt and paprika.
- Arrange these about the leg of lamb.
- Place the disks, heated for baking, over and under the baking pan.
- Cook three hours in the fireless.
- Use the drippings for gravy.
Other Information
Author: Louise Bennett Weaver, Helen Cowles LeCron
Source: A Thousand Ways To Please a Husband (1917-01-01)
Category: Main Dish
Ingredients: lamb, paprika, potato, salt, lard
Equipment: measuring spoons, stove, oven, baking pan, frying pan
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
Leg of Lamb and Browned Potatoes
Author: Louise Bennett Weaver, Helen Cowles LeCron
Source: A Thousand Ways To Please a Husband (1917-01-01)
Ingredients: lamb, paprika, potato, bacon fat, salt, water
Equipment: measuring cups, measuring spoons, stove, frying pan
Round Steak with Vegetables
Author: Louise Bennett Weaver, Helen Cowles LeCron
Source: A Thousand Ways To Please a Husband (1917-01-01)
Ingredients: steak, flour, potato, lard, carrot, salt, onion, paprika, water
Equipment: measuring cups, measuring spoons, knife, stove
Batatess Forn (Potato Vegetable Dish)
Author: Soad Mansour, Layla Risk, Suzy Grindi
Source: Festival of American Folklife: Egyptian Recipes (1976-01-01)
Category: Meat
Ingredients: pork, potato, onion, tomato, garlic, tomato sauce, water, nutmeg, chili powder, pepper, salt, paprika, butter
Equipment: measuring cups, measuring spoons, knife, baking dish, oven
Country Kitchen Brown Stew
Author: Stout State College Home Economics Club
Source: Stout's Favorites (1955-01-01)
Category: Soup
Ingredients: beef chuck, water, Worcestershire sauce, fat, lemon juice, onion, garlic, pepper, bay leaf, sugar, salt, potato, paprika, carrot, allspice
Equipment: measuring cups, measuring spoons, stove, knife
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