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The Quilt Inn Country Cookbook
Aliske Webb
3
25F, add wine. Continue roasting 30 minutes per pound. Baste frequently during
roasting.
Add potatoes during last 1½ hours. Transfer to platter for serving. Serve with
Opa Okra, and a full-bodied wine like Castel Danielis or Mount Ambelos.
Gerry Lamb’s Soup
3
1
3
1
1
1
1
1
1
1
lbs. lamb, cubed, fat removed
large onion, quartered
bay leaves
/2 cup barley
½ cups onion, chopped fine
cup carrots, chopped
cup celery, chopped
cup potatoes or turnips, chopped
/3 cup fresh parsley, chopped
/4 tsp. caraway seeds
Place meat in soup pot, cover with water, bring to a boil, skimming off froth as
it rises. Add onion, bay leaves, salt and pepper, and barley. Bring to boil, reduce heat,
cover and simmer for 1 hour. Add onion, carrots, celery, potatoes, and caraway.
Simmer another hour. Serve with crusty bread and a fine chilled Rose wine like
Rosella.
Lamb Stew With Greek Egg-Lemon Sauce
Because lamb is such a rich meat, the acidity of the spinach in this dish adds
an excellent counterbalance.
3
2
5
lbs. lean lamb, cut in cubes
large onions, chopped
cloves garlic, minced
large bunch fresh spinach
1
1
/4 cup long grain rice
cup white wine
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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