Scotch Stew
Ingredients
- 4 pound lamb, neck and shank
- 2 tablespoon lard bacon drippings
- 1 cup pearl barley
- 3 onions
- 2 tablespoon parsley
- 3 celery, tops
- 3 teaspoon salt
- 2 quart water
- 4 potatoes
- 1 No. 2 can green beans
- 6 carrots
Directions
- Have the meat cut in two-inch cubes.
- Brown in hot fat.
- Add the barley, onions, parsley, celery tops, seasoning and water.
- Simmer 1 1/2 hours.
- Add other vegetables.
- Continue cooking until vegetables are done.
- Serve on a large platter, the meat heaped in the center.
- Arrange vegetables around the edge and pile barley on top of meat.
Other Information
Contributor: Mary Cullen's Department, Household Arts Service of the Journal
Source: Food Fashion Revue Cooking School Second Session (1938-01-01)
Category: Meat
Ingredients: lamb, dripping, barley, onion, parsley, celery, salt, water, potato, green bean, carrot
Equipment: measuring cups, measuring spoons, knife, saucepan
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
Beef Shank Barley Soup
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Category: Meat
Ingredients: beef, carrot, water, onion, salt, parsley, pepper, stock, , barley, celery, Worcestershire sauce
Equipment: measuring cups, measuring spoons
Polevka Krupkova s Susenymi Houbami (Barley Soup with Mushrooms)
Author: Clarkson Woman's Club
Source: Old Czech Recipes for Today's Kitchens (1920-01-01)
Category: Soup
Ingredients: barley, butter, salt, soup bone, carrot, celery, onion, parsley, water, mushroom, flour
Equipment: measuring cups, measuring spoons, knife, pot, stove
Irish Stew with Dumplings
Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
Ingredients: fat, lamb, salt, pepper, water, carrot, celery, onion, pea, celery salt, dumpling batter
Equipment: saucepan, measuring cups, measuring spoons
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