This is my first attempt at posting from a blackberry. I've been at home on this very rainy day looking through my recipies and finally I have come across my lamb stew recipe that I will post. Even though its a preety secretive thing, without knowing where and when to use this, its somehwhat useless on its own:
25lb diced seared, seasoned lamb
8 onions fine dice
20plum tomatoes,seeded and chopped
2tsp mince garlic
1 cup white wine
1 gallon fresh veal stock
Bake. Covered, 275 degrees for 4 to 6 hours until all is very tender. Let cool together and skim off fat after a day.
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Ideas in the Kitchen and our Garden on Lill Street
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