Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Lamb, Creole Style

• 2 cups cold cooked lamb
  ¼ cup chopped pepper
  2 tablespoons chopped onion
  ½ teaspoon salt
  1 teaspoon horse-radish
  ¼ cup butter
  ¼ cup flour
  1 cup Brown Stock
  1 cup tomato purée
  1 teaspoon lemon juice

Melt butter; add pepper and onion, cook five minutes; add flour; when blended, add stock and tomato; when mixture boils, add remaining ingredients; when meat is heated through, serve on a hot platter and garnish with [Boiled Rice].