Rationing WW2 recipe Lamb Stew

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    Old Goat

    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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