The 1918 Fanny Farmer Cookbook

the meat may be served with the broth.

Irish Stew with Dumplings

Wipe and cut in pieces three pounds lamb from the fore−quarter. Put in kettle, cover with

boiling

water, and cook slowly two hours or until tender. After cooking one hour add one−half cup

carrot and turnip cut in one−half inch cubes, and one onion cut in slices. Fifteen minutes

serving add four cups potatoes cut in one−fourth inch slices, previously parboiled five

each

before

minutes in

boiling water. Thicken with one−fourth cup flour, diluted with enough cold water to form a

thin

smooth paste. Season with salt and pepper, serve with Dumplings. (See p. 205.)

Scotch Broth

Wipe three pounds mutton cut from fore−quarter. Cut lean meat in one−inch cubes, put in

kettle,

until

cover with three pints cold water, bring quickly to boiling−point, skim, and add one−half cup

barley which has been soaked in cold water over night; simmer one and one−half hours, or

meat is tender. Put bones in a second kettle, cover with cold water, heat slowly to

boiling−point,

skim, and boil one and one−half hours. Strain water from bones and add to meat. Fry five

minutes in two tablespoons butter, one−fourth cup each of carrot, turnip, onion, and celery,

cut in

soft.

one−half inch dice, add to soup with salt and pepper to taste, and cook until vegetables are

Thicken with two tablespoons each of butter and flour cooked together. Add one−half

tablespoon finely chopped parsley just before serving. Rice may be used in place of barley.

Lambs’ Kidneys I

Soak, pare, and cut in slices six kidneys, and sprinkle with salt and pepper. Melt two

tablespoons butter in hot frying−pan, pu\??\ in kidneys, and cook five minutes; dredge

thoroughly

with flour, and add two−thirds cup boiling water or hot Brown Stock. Cook five minutes, add

more salt and pepper if needed. Lemon juice, onion juice, or Madeira wine may be used for

additional flavor. Kidneys must be cooked a short time, or for several hours; they are tender

after a few minutes’ cooking, but soon toughen, and need hours of cooking to again make

them

tender.

Chapter XIII − LAMB AND MUTTON

262