Evening Republican, Volume 17, Number 128, Rensselaer, Jasper County, 29 May 1913 — Mutton Pot. [ARTICLE]

Mutton Pot.

This is good cooked in a ( casserole. If you haven’t a French casserole, an ordinary bean pot will produce the same flavor, but this dish is not so presentable on the table. Take two pounds of neck of lamb or mutton, not too fat, cut in two inch pieces and put into the pot with half a cup of sliced onion browned in some mutton fat. Add two cups of boiling water and cover. Simmer or cook in moderate hot oven for two hours. Parboil the potatoes, a pint, cut in cubes, but do not add to the meat until half an hour before-serving. Add two tablespoonfuls of washed lice when the meat has cooked half an hour, then a cup of strained tomatoes and seasoning of salt, pepper and parsley. The slower this cooks after the first half hour the better.