Fricassee of Lamb

Ingredients

• 21b. of breast of Lamb
• sprinkle salt
• flour
• a little butter
• one sliced onion
• cover with boiling water
• lqt. of peas
• a little salt and pepper

Method

1. 1

   Cut the lamb into square pieces, sprinkle with salt and flour, and brown in butter.

2. 2

   Place in a stewpan with sliced onion, cover with boiling water, and simmer until tender.

3. 3

   Remove lamb, strain liquor, skim fat, boil liquor again, add meat, season, and stew for a while longer.

4. 4

   Add peas and simmer for fifteen minutes.

5. 5

   Serve on a hot dish.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 214. The excerpt below is the record exactly as published.

Fricassee of Lamb.— (1) Cut 21b. of breast of Lamb into square pieces, sprinkle salt and flour over, and brown in a little butter. Put them in a stewpan with one sliced onion, cover with boiling water, and simmer till the meat is suf- ficiently tender for the hones to slip out easily. Take the Lamb out, remove the bones, strain the liquor, and skim off Lamb — continued. the fat. Boil the liquor again, put in the meat with a little salt and pepper, and stew for a little while longer ; then add lqt. of peas

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