Lamb Chops with Peas

Ingredients

• 3 lbs. of the breast or loin of lamb
• 3 ozs. of butter
• a pint of white or
• a teaspoonful of sugar
• 1 cos lettuce
• a pint of young green peas
• juice of half a lemon

Method

1. 1

   Cut lamb into neat chops, season with pepper and salt, sprinkle with flour.

2. 2

   Melt butter in a stew-pan, add chops and cook until lightly browned.

3. 3

   Add chopped onion, tarragon leaves, and a clove.

4. 4

   Add washed lettuce cut into strips and cook for 5 minutes.

5. 5

   Add wine and sugar, cover, and stew for 20 minutes.

6. 6

   Add peas and stew until done.

7. 7

   Serve with lemon juice squeezed over.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 44. The excerpt below is the record exactly as published.

juice of half a lemon, and garnish the dish alternately with slices of cut lemon and green parsley. nrS|‘^CdfVmK Pcas--Take 3 lbs. of the breast or loin of Iamb. Cut it all up into neat chops and uJfufl Season "',lth pepper and salt, and sprinkle a ittle flour over all. Into a stew-pan place 3 ozs. of butter ; as soon as it is melted put in the chops and £*em. Cook “"til lightly' browned. Tdd 3 chopped fine, 2 tarragon leaves, 1 clove, and out i? LP‘ni ^ °f mAaCe,; Wash 1 cos k'ttuce clean, cut it into strips and place it in the stew-pan. Let this cook for 5 minutes more, when a pint of white or Cirver^thf* T a teasP00afuI of sugar, must be added. Cover the stew-pan closely, and let the whole stew for 20 minutes. Now add a pint of young green peas

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