IDAHO LAMB HASH
Source: 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
Source: 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
MsgID: 3130912
Shared by: Micha in AZ
In reply to: Recipe: Regional American Recipes (30)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Micha in AZ
In reply to: Recipe: Regional American Recipes (30)
Board: Daily Recipe Swap at Recipelink.com
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