Son is coming for Christmas Eve dinner and then we are on our way to see King Kong tonight. I have been anticipating seeing this for months!!
Since my son doesn't get much home cooking and I don't want a large meal before Christmas dinner tomorrow I am preparing the following.
Christmas Eve Dinner:
Scotch Broth (which really is a stew)
2 pounds cubed lamb (if you get bones use them too)
9 cups water
2 tsp salt (add one and taste for saltiness after you add the herbed salt below)
2 tsp herbed salt (like Herbs de Provence)
1/2 tsp thyme
4 whole cardamom pods
1 bay leaf
2 tblsp. dried celery flakes
(This second group to be added later)
1/4 cup butter
l/4 large onion chopped fine
2 large carrots or enough small carrots diced
1/2 cup diced fresh celery
1 tblsp. diced garlic
1/2 cup barley
3 tblsp flour
1 cup whole cream
Brown lamb in pan with a little oil. Add all of the ingredients in the first group and simmer for at least 3 hours.
When done simmering add all the ingredients from the second group (EXCEPT flour, barley and cream) to another pan and saute but not until brown, just until slightly cooked and flavors mix. Add last flour and barley in the second group and heat for 2-5 minutes longer.
Add the above to the hot lamb stock with lamb--you can strain other ingredients if you are particular from the lamb stock before adding the above--heat all through. Stir in cream and simmer 10 minutes before serving with some nice crusty bread and butter.
For dessert I am serving gingerbread and vanilla ice cream.
Watching football while gingerbread bakes. Boy the apartment smells nice.