Breast of Lamb, and Peas

Ingredients

• a breast of lamb
• an ounce of butter
• a bunch of parsley
• a small onion
• 1J pints of green peas

Method

1. 1

   Remove skin and fat from lamb, cut into pieces, dredge with flour, and brown in butter.

2. 2

   Cover with warm water, add parsley and onion, and simmer until meat is three-quarters cooked.

3. 3

   Remove onion and parsley, mince parsley, return to gravy with peas, season, and simmer until peas are tender.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 54. The excerpt below is the record exactly as published.

Breast of Lamb, and Peas. — Remove the skin from a breast of lamb, cut away part of the fat, and divide into neat pieces. Dredge with a little flour, put into a stewpan with an ounce of butter, and MEATS : JOINTS, STEAKS, CHOPS, ENTRIES, ETC. 69 lightly brown ; then pour over them warm water to cover ; add a bunch of parsley and a small onion, and simmer gently until the meat is three-parts cooked. Slum, take out the onion and parsley ; mince the parsley. Return it to the gravy with 1J pints of green peas

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