- 2 pounds forequarter LAMB 2 white turnips
- 2 quarts boiling water 2 carrots
- 1½ teaspoons salt 5 tablespoons flour
- 2 onions ¼ 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 sauté 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.
Better Meals for Less Money, by Mary Green (Year 1909)