Potted Shoulder of Lamb with Yellow Turnips
2 1/2 lbs of lamb shoulder
2 cups of beef fat drippings
3 lbs yellow turnips
For the seasoning you will need:
1 pinch of Salt or to taste
1 pinch of black pepper
2 medium white onions,
1 carrot
2 celery ribs
Have the butcher bone and roll the nice shoulder of lamb for you. Use the bones of the lamb for the lamb broth. For the broth- cook the bones with a diced carrot, nicely chopped one white onion and two nicely chopped celery ribs.
Brown the big chunks of the lamb in a little fat of good beef drippings, then season well with salt, and black pepper and then add just enough of the hot water from time to time to keep the meat from scorching. Cut up into quarters 3 lbs of yellow turnips in a good sized chunks. Put the turnips into boiling salted water and cook for five to ten minutes. Drain them and put turnips around the lamb, and simmer all very gently until lamb is soft and tender- for at least 2 hours. In the last hour of cooking, add enough of boiling water into your stew, so you will have plenty of juice for gravy, which may be thickened and boiled for a few minutes after lamb and turnips have been removed. The gravy can be thickened with the roux- add slowly the tablespoon of flour into two or three tablespoons of melting butter. You may want to fry one white nicely chopped onion in this butter, and when the onions turn white and transparent, slowly mix in the flour- stir well- it sticks to the pan. Put this roux into your gravy broth,- you will get a nice gravy.
THIS IS THE TRADITIONAL WAY MY FAMILY PREPARES THE TRADITIONAL BRITISH AND AMERICAN DISH - THE STEW OF THE LAMB SHOULDER WITH THE YELLOW TURNIPS , STYLE SCOTLAND AND THE NEWFOUNDLAND. THIS IS AUTHENTIC PURITAN MEAL OF OUR FAMILY FROM CANADIAN AND SCOTTISH SIDE, PREPARED IN THE DEEP CAST IRON SKILLET FOR TWO- THREE HOURS. A NICE TREAT FESTIVE TREAT OF OUR FAMILY IN THE STATE OF CALIFORNIA, GREAT BRITAIN, GERMANY AND LITHUANIA, AS WELL AS THE WHOLE UNITED STATES OF AMERICA. THE TRADITIONAL WAY WE COOK THE LAMB IS BRITISH STYLE- IN THE GRAVY OF THE BROTH OF THE LAMB. THIS LAMB, PREPARED WITH THE YELLOW TURNIPS IS CONSIDERED TO BE THE TRADITIONAL AMERICAN STAPLE OF THE PURITAN FAMILIES, BUT THIS DISH IS AS WELL LOVED BY OUR LUTHERAN AND PURITAN FAMILIES IN POLAND, HUNGARY, AUSTRIA, SWEDEN, LITHUANIA AND WORLDWIDE, AND THIS IS ONE OF THE MORE FESTIVE DISHES OF THE FAMILY GATHERINGS AND REUNIONS, ESPECIALLY THANKSGIVING AND CHRISTMAS DAY AND BOXING DAY. HOWEVER THE YELLOW TURNIPS IS QUITE A RARE FIND THESE DAYS, AND YOU WILL BE SERIOUSLY LUCKY, IF YOU WILL MANAGE TO FIND THE TURNIPS IN THE SUPERMARKETS TODAY. THE SPICES THEY MAY BE SERVED WITH, ARE MOSTLY THE BLACK PEPPER AND SALT. GARNI WITH FINELY CHOPPED FRESH CELERY, FINELY CHOPPED FRESH PARSLEY OR FINELY CHOPPED DILL OR FINELY CHOPPED FRESH CHIVES. THE SHOULDER OF THE LAMB IS THE TRADITIONAL STAPLE OF THE WHOLE YEAR ROUND IN THE STATE OF CALIFORNIA, QUITE EXPENSIVE, THOUGH IT IS AVAILABLE IN THE UNITED STATES OF AMERICA FOR MORE THAN HUNDRED OF YEARS.
THIS IS TRADITIONAL RECIPE OF THE GRAND AMERICAN CUISINE AND THE SCOTTISH CUISINE.-HISTORICAL RECIPE WHICH DATES 1800DS. THE TRADITIONAL STEW IN THE GRAVY OF THE BROTH- THE SAUCE WAS CONSIDERED AS THE SAFE AND SCROMPTUOUS ALL YEAR ROUND DISH, SUITABLE AND ALLOWED FOR THE LITTLE CHILDREN AND TODDLERS, IF THE HEAVY SPICE, LIKE THE BLACK PEPPER, CHIVES WAS AVOIDED.