Fricassee of Mutton or Lamb with Peas

Ingredients

• 2 lbs. of the breast of mutton or lamb
• 1 onion, sliced
• 1 qt. of peas

Method

1. 1

   Cut the meat into square pieces, dredge with salt and flour, and brown in butter or drippings.

2. 2

   Put in a stew-pan with onion, cover with boiling water, and simmer until the bones slip out.

3. 3

   Remove bones, strain liquor, skim off fat, and when boiling, add meat, salt, and pepper.

4. 4

   Stew until nearly tender, then add peas and simmer for 15 minutes.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 224. The excerpt below is the record exactly as published.

FRICASEE OF MUTTON OR LAMB WITH PEAS.— Cut 2 lbs. of the breast of mutton or lamb into square pieces. Dredge with salt and flour and brown in butter or drippings. Put them in a stew-pan with 1 onion, sliced, cover with boiling water and simmer until the bones slip out. Remove the bones, strain the liquor, skim off the fat, and when the liquor boils again, add the meat, salt and pepper, and stew until nearly tender; then add 1 qt. of peas

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