Evening Republican, Volume 19, Number 10, Rensselaer, Jasper County, 12 January 1915 — BRAISED LAMB WITH BARLEY [ARTICLE]

BRAISED LAMB WITH BARLEY

Simple but Appetising Dish Will Se Appreciated When Family aethers for Dinner. Two pound* of lamb from shoulder., two cupfuls of pearl barley, one small Spanish onion, one cupful of tomatoes (canned), salt and pepper to taste. Have the butcher .cut the meat into suitable pieces to serve, removing any unsightly edges or fat. Place a piece of suet in a deep skillet and as soon as hot put in the meat and let it sear quickly on all sides. As soon as all meat juice has been absorbed pour on enough water to cover, then simmer slowly for half an hour. Now stir the barley into the liquid, cut the onion into slices and lay on top of meat, then pour the tomato over. Cover and let simmer for about two hours. See from time to time that barley does not settle or liquid boil off. Toward last, season to taste. Try not to mash the meat an& barley. When meat is tender the barley will be soft and puffy. Serve on platter with meat in center, surrounded by barley, and pour the tomatoes and onions over with just enough of thb liquor to moisten, or if gravy is liked the liquor may be thickened with a little dissolved flour. If need be a little more hot water may be added during the cooking.-