Breast of Mutton and Green Peas

Ingredients

• a breast of mutton
• dredge it with flour
• fry a nice brown in butter
• add pepper and salt
• add pepper and salt
• a quart of tender young peas

Method

1. 1

   Select a breast of mutton, and cut it into small pieces, dredge it with flour, and fry a nice brown in butter.

2. 2

   Cover it with water and add pepper and salt; put the pan over a moderate fire to stew, until the meat is very done and tender.

3. 3

   Take out the meat, take off all the fat from the gravy, and just before serving add a quart of tender young peas which have been boiled with the strained gravy, and let the whole boil gently until the peas are done.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 63. The excerpt below is the record exactly as published.

BREAST OF MUTTON AND GREEN PEAS. Select a breast of mutton, and cut it into small pieces, dredge it with fionr, and fr^' a nice brown in butter. Cover it with water and add pep- per and salt ; put the pan over a moderate fire to stew, until the meat is very done and tender. Take out the meat, take off all the fat from the gravy, and just before serving add a quart of tender young peas

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