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Veal or Lamb Stew

Serves 4
📖 From Church Cookbook (Baltimore, 1908) (1908)

👁️ 2 people have viewed this recipe

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Ingredients

  • • None Pieces from neck, the ends of the ribs, the shoulder of the leg may be used. The flavor of mutton or lamb will be more delicate if the tough membrane and fat surrounding the meat are removed before co

Instructions

Step 1. Remove meat to a hot platter, cover and keep hot. Thicken

Step 2. part of the water to make a sauce, pour over the meat and serve

Step 3. at once. Half a small carrot or turnip may be cut into dice and

Step 4. browned in fat and then cooked with the meat, if more flavor is

Step 5. desired. Half cup barley or rice may be cooked with the meat.

Step 6. The broth may be varied by flavoring with a tablespoonful of

Step 7. finely chopped parsley. The liquid may be thickened with flour, or the following sauce may be used.