Breast of Lamb and Green Peas

Ingredients

• a breast of lamb
• 1 or 2 more slices of bacon
• a pint of stock
• onion
• herbs
• some green peas

Method

1. 1

   Remove the skin from the breast of lamb, put it into a saucepan of boiling water, and let it simmer for 5 minutes.

2. 2

   Take it out and lay it in cold water.

3. 3

   Line the bottom of a stewpan with thin slices of bacon; lay the lamb on these; peel the lemon, cut it into slices, and put these on the meat.

4. 4

   Cover with more bacon, add stock, onion, and herbs, and simmer gently until tender.

5. 5

   Serve the lamb on top of the peas.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 34. The excerpt below is the record exactly as published.

Breast of Lamb and Green Peas. Remove the skin from a breast of lamb, put it into a saucepan of boiling water, and let it simmer for 5 minutes. Take it out and lay it in cold water. Line the bottom of a stewpan with a few thin slices of bacon; lay the lamb on these; peel the lemon, cut it into slices, and put these on the meat, to keep it white and make it tender; cover with i or 2 more slices of bacon; add a pint of stock, onion, and herbs, and set it on a slow fire to simmer very gently until tender. Have ready some green peas

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