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Re: What's for Lunch - Chapter 11
Someone had given me a quarter of a sheep, so I froze the chops and the shoulder roast, and canned the rest simply with just a bit of salt and water.
It was a blustery day, so I made lamb and whitebean stew. I fried an onion til browned with garlic, celery, thyme and bay. Then I dumped in a jar of breast of lamb, one of whitebeans, one of cubed potatoes, and one of cubed carrots, along with a splash of Tabasco, pepper, and a spoonful of veal stockpowder, and let that all simmer for half an hour. Just before serving, I splashed in some red wine vinegar and sprinkled the whole thing with parsley, and we ate it with a fresh and crusty baguette.
Sliced tomatoes and vinaigrette for after.
Someone had given me a quarter of a sheep, so I froze the chops and the shoulder roast, and canned the rest simply with just a bit of salt and water.
It was a blustery day, so I made lamb and whitebean stew. I fried an onion til browned with garlic, celery, thyme and bay. Then I dumped in a jar of breast of lamb, one of whitebeans, one of cubed potatoes, and one of cubed carrots, along with a splash of Tabasco, pepper, and a spoonful of veal stockpowder, and let that all simmer for half an hour. Just before serving, I splashed in some red wine vinegar and sprinkled the whole thing with parsley, and we ate it with a fresh and crusty baguette.
Sliced tomatoes and vinaigrette for after.
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