Lamb Savory 1958 Recipes

SAVORY LAMB STEW

Steps:

• Heat two tablespoons oil in a heavy casserole. Add the lamb, a little at a time, and brown pieces on both sides, removing as they brown.
• Add remaining oil to the casserole and add the onions, carrots, celery and garlic and saute over medium heat until vegetables are lightly browned. Stir in flour and cook a minute or so, then stir in wine.
• Return the meat to the pan, stir, then add the remaining ingredients. Season to taste with salt and pepper.
• Cover and simmer until the lamb is tender, about two hours. Check seasonings before serving.

LAMB SAVORY (1958)

Steps:

• Preheat oven to 325°F
• Heat skillet and cook bacon 1 minute.
• Add onions, garlic, and 2 tablespoons parsley.
• Cook, stirring, until onion is tender and bacon is cooked.
• Add gravy, tomato paste, salt, pepper and lamb.
• Place mixture in a 1 1/2 quart casserole.
• Cover and bake 1 hour, stirring occasionally.
• Uncover and spoon cream on top.
• Sprinkle with cheese.
• Bake until mixture is browned and cheese is melted, about 10 minutes.
• Top with remaining parsley.