Recipes > Meat > Lamb > Brown Fricassee of Lamb

Brown Fricassee of Lamb


  • 2 pounds forequarter lamb
  • 2 quarts boiling water
  • 1 1/2 teaspoons salt
  • 2 onions
  • 2 white turnips
  • 2 carrots
  • 5 tablespoons flour
  • 1/4 teaspoon kitchen bouquet


Cut lamb in pieces the size of a chop, trim off nearly all fat, add boiling water, heat to boiling point, and skim; add salt and vegetables (left whole), and simmer for two hours; remove meat, season with salt and pepper, dredge with flour, and saute with two tablespoons of fat in a hot frying pan until brown; to the fat in the pan add the flour, and stir until brown, add two cups of stock, and stir until smooth; color with kitchen bouquet, add pepper, and salt if necessary. Slice vegetables, and serve with meat. Use left-over stock for soups or sauces.


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Better Meals for Less Money (1917).

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