Recipes > Meat > Lamb > Lamb Stew (Tocane)

Lamb Stew (Tocane)

Instructions

Brown slices of leek or young onions in one tablespoon of drippings, add neck or breast of lamb, cut in small pieces; season with white pepper, salt and parsley; cook until tender, just before serving season with dill.

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Source

The International Jewish Cook Book (1919).


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