Recipe: Casserole of Lamb

  • 1½ pounds forequarter LAMB ¼ teaspoon pepper
  • ½ cup each white turnip, carrot, and onion finely chopped 1½ teaspoons salt
  • 1 cup tomato 3 cups hot water
  • 2 tablespoons rolled oats

Remove fat and cut meat into inch pieces; put into a casserole with vegetables, oats, seasonings, and water, and cook in a moderate oven two hours.

Better Meals for Less Money, by Mary Green (Year 1909)