Fricassee of Mutton or Lamb with Peas

Ingredients

• two pounds of the breast of mutton or lamb
• dredge with salt
• dredge with flour
• one onion sliced
• one quart of peas

Method

1. 1

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

2. 2

   Add sliced onion and cover with boiling water.

3. 3

   Simmer until bones slip out, then add peas and simmer for 15 minutes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 141. The excerpt below is the record exactly as published.

Fricassee of Mut- ton or Lamb with Peas. — Cut two pounds of the breast of mutton or lamb into square pieces. Dredge with salt and Jlour^ and brown in . butter ov drippings. Put them in a stew- pan with one onion sliced, cover with boiling water.^ and simmer until the Fig 28. Chop. bones slip out. Eemove 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 one quart of peas

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