Hibben sources this Yankee classic from Manhattan.
| ||3 || Tbsp. flour |
| ||1 || tsp. salt |
| ||¼ || tsp. pepper |
| ||2 || lb. lamb shoulder, cut into 1-inch cubes |
| ||3 || Tbsp. bacon fat or other fat, such as butter |
| ||8 || small white onions |
| ||3 || cups boiling water |
| ||1 || clove garlic |
| ||1 || Tbsp. chopped parsley |
| ||1 || stalk celery, chopped |
| ||1 || bay leaf |
| ||4 || young carrots, peeled and halved |
| ||3 || young white turnips, peeled and halved |
| ||8 || medium new potatoes, peeled and halved |
- Mix the flour, salt, and pepper in a bowl. Dredge the lamb cubes in the flour.
- Place the fat in a Dutch oven and sauté the meat and the onions until the meat is a deep brown, turning the pieces frequently. Pour in the boiling water and add the garlic clove, parsley, celery, and bay leaf. Cover and cook 2 hours, or until the meat is tender.
- Half an hour before the meat is done, add the carrots, turnips, and potatoes to the stew. When the stew is done, remove the bay leaf, add more salt and pepper to taste, and serve hot.
Culinate editor’s notes: You can use beef instead of lamb, if you like. In place of the 3 cups boiling water, you may wish to substitute 3 cups beef or vegetable stock. Other optional additions to the stew include thyme, halved mushrooms, pearl barley, and a slug of Guinness.
Copyright @ 1946 Little, Brown