Braised Lamb Breast (another way)

Ingredients

• Braise a breast of lamb
• a quart of fine green peas
• two or three ounces of fresh butter
• a small slice of ham
• a bunch of parsley
• two or three green onions
• half a tea-spoonful of salt
• two tea-spoonfuls of powdered loaf sugar

Method

1. 1

   Braise the lamb, remove bones, press until cold, cut into pieces.

2. 2

   Heat in braising liquid, glaze, and serve with peas prepared with butter, ham, parsley, onions, salt, and sugar.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 792. The excerpt below is the record exactly as published.

a bunch of parsley and a small onion, and simmer gently until the meat is three-parts cooked. Skim oflE the fat, take out the onion and parsley, and mince the latter finely. Return it to the gravy with a pint and a half of green peas. Add a little pepper and salt, and simmer again until the peas are tender. Place the meat on a hot dish, pour the gravy and peas over it, and serve as hot as possible. Time, an hour and a half. Probable cost, lOd. per pound. Sufficient for three or four persons. Lamb, Breast of, Braised (sometimes called Lamb a la ]\lilanaisc). — Take the skin fi-om a breast of lamb, and scald it for two or three minutes in boiling water. Drain it, and plunge it at once into cold water. Peel a lemon, cut it into thin slices, lay these on the breast, and afterwards cover it all over with bacon. Put the meat into a braising-pan, pour over it half a pint of nicely-flavoured stock, and let it simmer veiy gently until done enough. Have ready half a pound of boiled macaroni, put it on a hot dish, place the lamb upon it, and cover the whole with half a pint of good brown gravy. The appearance of the dish will be very much improved if the lamb is glazed. If preferred, the macaroni may be omitted, and spinach served with the lamb. Time to simmer, until' tender, from an hour and a half to two hours. Probable cost, lOd. per pound. Sufficient for three or four persons. Lamb, Breast of. Braised (another way). — Braise a breast of lamb as in the last recipe. When sufficiently cooked, take out the bones, put the meat between two dishes, lay a weight upon the top, and let it remain until cold. Cut it into neat pieces, the size and shape of cutlets. Let these be heated in some of the liquid in which the meat was braised, glaze them, and place them in a circle on a dish, with a quart of fine green peas in the centre, prepared as follows : — Put a quart of peas into a bowl, with as much cold water as will cover them, and two or three ounces of fresh butter. Rub them together with the fingers, until they are well covered with butter, then diain off "the water, and put the peas into a stewpan with a small slice of ham, a bunch of parsley, two or three green onions, half a tea-spOonful of salt, and two tea-spoonfuls of powdered loaf sugar

Cook this with the app: pantry check, scaling, and the assistant.