"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Lamb Terrapin Recipe

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This recipe for Lamb Terrapin, by , is from Family Comforts, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, September 19, 2009


1 large onion chopped
3T butter
2-3 lbs. boneless lamb
stew meat
1 tsp salt
˝ tsp cinnamon
˝ tsp cloves
˝ tsp nutmeg
Dash pepper
1 cup lamb or chicken
˝ lb fresh mushrooms, sliced
1 T lemon juice
3 hard cooked eggs, sliced
1 cup half and half
˝ cup dry sherry

Sauté onion in butter until tender, but not brown. Dredge stew meat in flour: shake off excess. Add meat to onion; brown. Season with salt, cinnamon, cloves, nutmeg, and pepper. Add broth; cover and simmer about 1 ˝-2 hours or until lamb is tender. In separate pan, sauté mushrooms lightly and add to meat. Add lemon juice, eggs, half and half, and sherry. Heat to serving temperature. Serve with rice. (Meat mixture can be prepared the day before and refrigerated). About ˝ hour before serving, sauté mushrooms and finish preparation.




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