Mutton Stew

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             FOOD FUNNY
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Thanks to reader Sally from southern Maryland for this true food
funny:

Our minister always has a time for the children before the adult
sermon. He was asking the kids if their teachers ever called their
parents to praise them. One little boy piped up. "Oh yes, the
teacher called my Daddy to talk to him."

"All right", said our minister, "and what did he say?"

"The teacher said he should stop using moldy bread on my sandwiches."

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             TODAY'S RECIPE
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Mutton was commonplace in early Colonial times, but is virtually
impossible to find in the United States today. This recipe
substitutes the less flavorful but more obtainable lamb for the
traditional mutton, but if you can find the genuine article, please
use it instead.

Mutton Stew

2 lbs (900 g) lean shoulder of lamb, cut into
2-inch (5 cm) cubes
Salt and freshly ground pepper to taste
All-purpose flour
2 Tbs (30 ml) butter
2 cups (500 ml) beef stock
2-3 large carrots, cut into 1/2-inch (1 cm) cubes
2-3 medium potatoes, cut into 1/2-inch (1 cm) cubes
1-2 turnips, peeled and cut into 1/2-inch (1 cm) cubes
1-2 large onions, peeled and quartered

Season the lamb with salt and pepper and toss with flour to coat
lightly. Heat the butter in a large pot over high heat and brown the
lamb on all sides. Add the beef stock and bring to a boil, stirring
to scrape the brown bits from the bottom of the pot. Cook tightly
covered over very low heat or in a 350F (180C) oven for 1 to 2 hours,
until the lamb is tender. Add the vegetables and cook 30 minutes
more, until the vegetables are tender. Adjust seasoning with salt and
pepper. Serves 4 to 6.
Received on Thu Nov 20 13:25:53 2003