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Bouillon Instead Of WaterEver use bouillon instead of water in preparing buckwheat groats? Extra flavor results!
Author: NEWSPAPER, Frederick, MD., Thursday March 12, 1964 Page 13 03-12-1964
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RECIPES FROM THE RETRO HOUSEWIFE
ST. PATRICK'S IRISH STEW, Irish
Trim lamb and cut meat into 1-inch pieces. Combine meat with onions and place in a 3-quart casserole. Peel potatoes and slice ¼-inch thick. Arrange slices over meat, overlapped in shingle fashion, in a 3-inch border leaving the meat uncovered in the center. Mix cold water and flour until smooth, and mix with hot water, salt and black pepper. Pour over the stew. Cover and cook in a preheated slow oven (325 degrees) 2 hours or until meat is done and almost all the liquid has disappeared. If desired, place under broiler to brown potatoes. Serve hot from the casserole. (Oven Method - 6 Servings)Goes with: St. Patrick's Day Menu - Irish Stew For St. Patrick's.
Contributed by Gaynor Maddox, 1964
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