Essie Andrews, F.H.S.
- 2 lambs breasts (about 1 1/2 lb each)
- Salt
- 1/4 tsp pepper
- 2 Tbsp shortening
- 1 garlic clove, crushed
- 1 tsp minced onion
- 2 Tbsp flour
- 2 large tomatoes, cut up
- Bouquest Garni
- 2 Tbsp butter or margarine
- 3 carrots, cut up
- 3 medium white turnips, pared, cut up
- 12 small white onions
- 1/2 tsp granulated sugar
- 12 tiny white new potatoes, scrubbed
- 1 cup cooked green peas
- 1 cup cooked green beans
About 2 hours before serving: Cut lamb into 12 pieces; sprinkle with 2 teaspoons salt and pepper. In Dutch oven, in hot shortening, brown lamb a few pieces at a time; set aside. Drain off all but small amount of fat; add garlic, onion and flour. Cook over low heat, stirring, until flour is light brown. Add 2 1/2 cups water, tomatoes, 1 tablespoon salt, Bouquet Garni, and lamb. Cover; simmer 45 minutes, or until meat is fork-tender. Remove meat; skim off fat. Return meat to Dutch oven. In skillet, melt butter. Add carrots, turnips, and onions; sprinkle with sugar. Sauté until slightly browned. Add to lamb mixture with potatoes; lift pieces of lamb so vegetables are covered by liquid; simmer 20 minutes. Add peas and beans. Heat.
