The Range Wars of Cheyenne: e-Book

On the meat table there was roasted leg of lamb with mint jelly, turkey stuffed with cornbread dressing, sugar cured smoke hams and a mutton stew which had been specially prepared by Alicia. She had slow cooked the mutton in a dutch oven and when the meat was just done she braised it in a pan of butter sealing all the juices in. After placing the mutton back in the oven, she made a thick gravy with the renderings to which she added salt and a heaping amount of pepper; additionally, she added several chopped onions and chopped red peppers. Once the onions and peppers were marbled she poured them into the dutch oven pan and added small new potatoes, chopped celery and more red peppers not chopped but sliced. And let simmer for forty-five minutes. Lili’s mother made a five-bean soup with spiced sausage and tomatoes. She added a touch of sugar and garlic to enhance the flavor. To complement the soup, she also made sliced potatoes slightly fried in bacon grease and onions and then she place