(2) Select a shoulder and breast of Lamb, cut them up in
moderate-sized pieces, put them in a shallow stewpan with
a little butter, and fry quickly till nicely browned. Peel and
cut in quarters some young Jerusalem artichoke-bottoms,
carrots, and onions, fry them for a few minutes, pour in a
little broth, sprinkle in salt and pepper, and boil till the
broth is reduced to glaze. Cut two tomatoes in halves, free
them from seeds, and put them in with the Lamb, and also
a small sprig of mint. When the moisture of the tomatoes
has evaporated, the Lamb should be done. Pour in the stew-
pan 2 breakfast-cupfuls of brown sauce, stir it over the fire
for five minutes, then turn all on to a hot dish, garnish with
croutons of toast, and serve.
Stewed Lamb a la Valencie. — Cut into moderate-sized pieces
a breast and shoulder of Lamb, and fry them in a stewpan
with a little butter ; when nicely browned, put in 5 or 6
table-spoonfuls of raw ham cut in dice, one small chopped
onion, 1 teaspoonful of red pepper, a clove of garlic, and a
little salt ; fry the meat for a few minutes longer, then moisten
to height with a little broth, let it boil for two or three
minutes, move the stewpan to the side of the fire, and let the
contents simmer till the Lamb is tender. Put in 1 teacupful
of well-washed rice✪ Stewed Lamb a la Valencie, and let it stew for twenty minutes longer
(with the lid of the stewpan on), or until the rice is done.
When ready to serve, turn the stew on to a hot dish, and
garnish with croutons of fried bread.
Stewed Lamb Chops. — Cut the chops about |in. thick and
trim them, put into a stewpan with a piece of mace and
lemon-peel, salt, pepper, and milk-and-water in equal quan-
tities to cover, and boil very gently until tender ; then drain,
put them into a clean stewpan, and pour over a small quantity
of clear veal gravy. Put 1 table-spoonful of flour and J table-
spoonful of mushroom powder in a basin, and mix smoothly
together with 1 breakfast-cupful of cream. Pour this mixture
over the chops, stir well, and toss them about over the fire
until on the point of boiling. Put a few white mushrooms✪ Stewed Lamb Chops
in the stew ; when they are hot, turn all on to a hot
dish, garnish with sippets of toast or small croutons of bread
that have been fried a golden brown in butter, and serve.
Stewed Lamb with Rice. — Cut into moderate-sized pieces
a shoulder or breast of Lamb, and fry them over a sharp
fire till nicely browned; then mix with them two or three
slices of raw ham cut in dice, two chopped onions, a sprinkling
of salt and pepper, and a clove of garlic ; fry till all are
nicely browned. Pour in sufficient broth to cover, and let
the liquid boil for five minutes ; move the saucepan to the
side of the fire, and simmer the contents till the Lamb is
nearly done ; put in 3 or 4 table-spoonfuls of ric✪ Stewed Lamb with Ricee, and boil
the stew again for a-quarter-of-an-hour ; then stand the
saucepan at the side, and let the contents stew gently till
the rice is done. When ready to serve, turn the stew on a
hot dish, and garnish with croutons of fried bread.
Page 231 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(2) Select a shoulder and breast of Lamb, cut them up in moderate-sized pieces, put them in a shallow stewpan with a little butter, and fry quickly till nicely browned. Peel and cut in quarters some young Jerusalem artichoke-bottoms, carrots, and onions, fry them for a few minutes, pour in a little broth, sprinkle in salt and pepper, and boil till the broth is reduced to glaze. Cut two tomatoes in halves, free them from seeds, and put them in with the Lamb, and also a small sprig of mint. When the moisture of the tomatoes has evaporated, the Lamb should be done. Pour in the stewpan 2 breakfast-cupfuls of brown sauce, stir it over the fire for five minutes, then turn all on to a hot dish, garnish with croutons of toast, and serve.
Stewed Lamb a la Valence. — Cut into moderate-sized pieces a breast and shoulder of Lamb, and fry them in a stewpan with a little butter ; when nicely browned, put in 5 or 6 table-spoonfuls of raw ham cut in dice, one small chopped onion, 1 teaspoonful of red pepper, a clove of garlic, and a little salt ; fry the meat for a few minutes longer, then moisten to height with a little broth, let it boil for two or three minutes, move the stewpan to the side of the fire, and let the contents simmer till the Lamb is tender. Put in 1 teacupful of well-washed rice, and let it stew for twenty minutes longer (with the lid of the stewpan on), or until the rice is done. When ready to serve, turn the stew on to a hot dish, and garnish with croutons of fried bread.
Stewed Lamb Chops. — Cut the chops about |in. thick and trim them, put into a stewpan with a piece of mace and lemon-peel, salt, pepper, and milk-and-water in equal quantities to cover, and boil very gently until tender ; then drain, put them into a clean stewpan, and pour over a small quantity of clear veal gravy. Put 1 table-spoonful of flour and J tablespoonful of mushroom powder in a basin, and mix smoothly together with 1 breakfast-cupful of cream. Pour this mixture over the chops, stir well, and toss them about over the fire until on the point of boiling. Put a few white mushrooms in the stew ; when they are hot, turn all on to a hot dish, garnish with sippets of toast or small croutons of bread that have been fried a golden brown in butter, and serve.
Stewed Lamb with Rice. — Cut into moderate-sized pieces a shoulder or breast of Lamb, and fry them over a sharp fire till nicely browned; then mix with them two or three slices of raw ham cut in dice, two chopped onions, a sprinkling of salt and pepper, and a clove of garlic ; fry till all are nicely browned. Pour in sufficient broth to cover, and let the liquid boil for five minutes ; move the saucepan to the side of the fire, and simmer the contents till the Lamb is nearly done ; put in 3 or 4 table-spoonfuls of rice, and boil the stew again for a-quarter-of-an-hour ; then stand the saucepan at the side, and let the contents stew gently till the rice is done. When ready to serve, turn the stew on a hot dish, and garnish with croutons of fried bread.
Records on this page
Stewed Lamb a la ValencieStewed Breast of Lamb with Green PeasStewed Lamb ChopsStewed Lamb with Rice