Mabel Normand
STEWED LAMB AND VEGETABLES
Scrag end or breast of lamb does for this dish, and cold lamb may also be heated, in which case the vegetables are prepared as directed, and the pieces of meat laid upon them and lightly heated. Trim all excessive fat off the scrag-end or breast (one pound). Place the meat in a sauté pan with two ounces dripping, and fry slowly till nicely colored. Add one dozen spring onions and an equal number of new carrots, and fry just till lightly colored. Remove all the fat, cover with water, add salt in the proportion of one-quarter ounce to the ounce of liquid, also a faggot of aromatic herbs, and one tablespoonful of tomato puree. Cook for threequarters of an hour. Now remove the faggot of herbs and any fat that rises to the surface, and thicken the liquid with diluted potato flour or any other starch. Now add twelve thinly peeled new potatoes and a tablespoonful peas, also pinch of pepper. Cook till all is done, serve with chopped parsley sprinkled over the dish.