IDAHO LAMB HASHSource: The Woman's Day Encyclopedia of Cookery, Volume 1, American Cookery Section 1/2 small onion, minced 1 Tablespoon butter 1 Tablespoon all-purpose flour 1 cup lamb, beef or chicken stock 1/2 cup chopped celery 1 Tablespoon chopped parsley 2 cups cold roast lamb, cut into 1/2-inch cubes 1 cup boiled potatoes, cut into 1/2-inch cubes Salt and pepper Saute onion in butter. Stir in flour and cook slowly over low heat for 3 minutes, until light golden brown. Gradually stir in stock. Add celery and parsley and simmer, covered, for 15 minutes. Make sure that the lamb is free of gristle. Add lamb and potatoes. Season with salt and pepper. Heat to just below the boiling point. Makes 4 servings
|
