Family Stew of Lamb and Peas

Ingredients

• Cut two pounds of coarse lean lamb
• Fry a sliced onion
• two tablespoonfuls of dripping or butter
• add a cupful of stock or of butter and water
• Put in then a cupful of green peas
• three leaves of green mint
• a tablespoonful of butter
• one of browned flour

Method

1. 1

   Cut lamb into dice, fry onion brown, strain fat back into pan, dredge meat with flour, fry for three minutes.

2. 2

   Add meat and fat to saucepan, cover and stew for an hour.

3. 3

   Add peas and mint, cover and cook until peas are tender.

4. 4

   Serve on toast soaked in tomato sauce, thicken gravy with butter and flour, season, boil, and pour over stew.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 63. The excerpt below is the record exactly as published.

FAMILY STEW OF LAMB AND PEAS. Marion Harland, Cut two pounds of coarse lean lamb into dice. There must be neither fat nor bone in it. Fry a sliced onion brown in two tablespoonfuls of dripping or butter. Strain tlie fat back into the pan, dredge the meat with flour and fry for three minutes in it, turning to sear both sides. Turn meat and fat into a saucepan, add a cupful of stock or of butter and water, cover closely and stew for an hour, or until the lamb is ten- der. Put in then a cupful of green peas with three leaves of green mint. Cover again and cook until the peas are tender, but not until they break. Have ready a broad dish, lined with slices of toast soaked in tomato sauce. Take up meat and peas in a perforated skimmer and lay upon the toast. Keep hot, while you thicken the gravy left in the pot with a tablespoonful of butter rolled in one of browned flour

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