Rationing WW2 recipe Lamb Stew

[Old GoatParticipant]

Lamb Stew with Artichokes serves 10

2 pound shoulder of lamb

2 small onions, quartered

3 tablespoons of margarine

1 tablespoon of flour

10 artichokes

Lemon juice

½ cup chopped onion

Fresh anise or mint

2 egg yolks

Salt and pepper

Place the meat, quartered onion and margarine in a sauce pan and brown.

Add the flour and stir until blended, then add water and cover and simmer slowly.

Clean the artichokes, and if large ones are used, cut in halves. Sprinkle well with lemon juice and mix with the chopped onions and anise of mint.

When the meat has cooked about 15 minutes, add the artichoke mixture. Cut a piece of heavy paper to fit the top of the sauce pan and place in the oven with paper over the top to prevent artichokes from discoloring. Then place the regular cover on top

Cook until meat is tender

Serve in the following manner: arrange meat in center of the platter. Surround the artichokes, and cover with the following sauce:

Beat egg yolks until light, then add salt and lemon juice

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