|
|
Directions:
Place in a saucepan three onions sliced, a carrot and a potato diced;
salt, pepper, a teaspoonful of lime juice or vinegar, with thin slices
of cold meat. Cover closely and simmer for one hour, add half a cup of
cold water and simmer one hour longer. Season with a tablespoonful
of Worcestershire and thicken the gravy with an ounce of flour rubbed
into butter.
The Most Popular Lamb Cookbooks
• The Best Ever American Cookbook Over 200 Step-by-step Recipes with Over 800 Color Photographs• Great Lamb Cookbook ("Australian Women's Weekly" Home Library)• Meat Cookbook (Family Circle, Library of Creative Cooking)• The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning and Cooking Today's Beef, Pork, Lamb and Veal• The Home Kebob Cookbook - The Complete Guide to Kebobs from Main Dishes to Desserts• Philadelphia Homestyle Cookbook• The Everything Indian Cookbook: 300 Tantalizing Recipes--From Sizzling Tandoori Chicken to Fiery Lamb Vindaloo (Everything: Cooking)• EVERYTHING WITH GROUND MEAT : OVER 50 INTERNATIONAL RECIPES FOR GROUND BEEF LAMB AND PORK• The Southern heritage beef, veal & lamb cookbook (The Southern heritage cookbook library)• The Heinz Book of Meat Cookery: Recipes for Appetizing Dishes of Beef, Lamb, Pork and Smoked Meats, Veal, Poultry, Fish |
|
|
