Lamb Breast with Peas

Ingredients

• Remove the skin from a breast of lamb
• an ounce of fresh butter
• a pint and a half of green peas
• a small onion
• a bunch of parsley

Method

1. 1

   Remove skin and fat from lamb, dredge with flour, brown in butter, cover with warm water, add parsley and onion, and simmer until meat is three-parts cooked.

2. 2

   Skim fat, mince parsley, return to gravy with peas, season, and simmer until peas are tender.

3. 3

   Serve hot.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 792. The excerpt below is the record exactly as published.

an ounce of fresh butter rolled in floirr. Stir them over the fire, and let them boil a minute or two, then skin the tongue, place it on a hot dish, and serve the brains round it. Probable cost, lOd. Suffi- cient for one person. Lamb, Braised. — Bone a shoulder of lamb, fill up the opening with forcemeat, skewer it secui-ely, and braise it for two hours over a slow fire. Serve on spinach or sorrel prepared in the usual way. Probable cost, about Is. Sufficient for four or five persons. Lamb, Breast of, and Peas. ~ Remove the skin from a breast of lamb, cut away pai-t of the fat, and divide into neat pieces. Dredge a little flour over these, put them into a stewpan with an ounce of fresh hutter, and let them remain until they are lightly browTied on both sides, then pour over them as much warm water as will cover them ; add a bunch of parsley and a small onion, and simmer gently until the meat is three-parts cooked. Skim oflE the fat, take out the onion and parsley, and mince the latter finely. Return it to the gravy with a pint and a half of green peas

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