Breast of Mutton and Peas

Ingredients

• Take two pounds of the breast of mutton.
• Place into a stew-pan two ounces of butter.
• Remove the meat and put it into a fresh stew-pan with one onion.
• one shallot.
• a clove of garlic chopped up finely.
• a teaspoonful of mixed herbs.
• with one pint of freshly-shelled peas.

Method

1. 1

   Brown the mutton in hot butter, then cover with stock or water and stew for about two hours.

2. 2

   Remove the meat, add onion, shallot, garlic, herbs, and strained gravy with peas.

3. 3

   Stew until peas are done and serve with cut lemon.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 39. The excerpt below is the record exactly as published.

one shallot. Place aJl these in¬ gredients into a dish and cover them with } pint of white wine vinger. Lard the beef with some strips of fat bacon; let it remain for 24 hours, turning oc¬ casionally; place the meat in the baking pan or tCheSfnn e’ fa", a Kd \ lb' of driPPinS’ which place on hrej“P,of t','e bfef, pour in half a pint of water or stock, with a little of the pickle. Cover the top of the pan and bake in a slow oven, allowing J hour to each pound of meat. When done, strain the gravy and serve the beef with pickles on the top or with some onions and carrots fried brown. Roast Ribs of Beef— -Obtain from the butcher the tore rib of beef, as this is considered to be the best part of the ribs. It should be purchased three or four days before cooking it. Saw off the ends and fasten down the fat with skewers. Remove the strong smew and chine bone, place it on the lowest grid shelf put it in a hot oven, reduce the gas to half an inch blue flame, and allow it to cook one quarter of an hour to each pound of meat. The gas may be turned quite out for the last quarter of an hour. lurVOUlt ^ ^ t0 tabIe with horseradish sauce. It is well to note that it will take longer to roast or bake beef when freshly killed than it does when it has been hung three or four days, and also that it takes longer in cold weather than inhot. v Breast of Mutton and Peas. — Take two pounds of the breast of mutton and cut it up into small square pieces about a couple of inches in size, removing all superfluous fat. Place into a stew-pan two ounces of butter. When the butter is hot put in the meat and let it get nicely browned ; cover the meat with some good stock, if not, water will do, and let it stew with a gentle heat for about two hours. Remove the meat and put it into a fresh stew-pan with one onion, one shallot, 76 THE HOUSEHOLD a clove of garlic chopped up finely, a teaspoonful of mixed herbs, and pepper and salt to taste. Remove the fat from the gravy in the other saucepan ; strain the gravy and pour it into the saucepan containing the meat with one pint of freshly-shelled peas.

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