Recipes > Meat > Lamb > Savory Lamb Stew

Savory Lamb Stew


  • 2 pounds spring lamb
  • butter size of a walnut
  • 3 onions
  • salt
  • pepper
  • 6 peeled raw potatoes
  • 1 small head of young cabbage (cut in eighths)


Take the lamb and braise light with the butter. Add 3 cups boiling water, the onions, salt and pepper, and let simmer slowly for 1/2 hour. Then add the potatoes and cabbage, cover closely and allow at least an hour's slow boiling. This can be made on the stove, in the oven, or in fireless cooker.

The flavor of this dish can be varied by the addition of two or three tomatoes.


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The Suffrage Cook Book (1915).

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