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Savory Lamb Stew

Savory Lamb Stew

The Suffrage Cook Book (1915)
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Course Main Course
Cuisine American

Ingredients
  

  • 1 lbs spring lamb
  • butter (size of walnut)
  • 3 cups boiling water
  • 3 onions
  • salt and pepper
  • 6 potatoes
  • 1 small young cabbage
  • 3 tomatoes (optional)

Instructions
 

  • Take two pounds spring lamb and braise light with butter size of a walnut.
  • Add 3 cups boiling water, 3 onions, salt and pepper, and let simmer slowly for ½ hour.
  • Add six peeled raw potatoes and small head of young cabbage (cut in eighths) cover closely and allow at least an hour's slow boiling.

Notes

This can be made on the stove, in the oven, or in fireless cooker.
The flavor of this dish can be varied by the addition of two or three tomatoes.
Keyword lamb