Lamb Cutlets with Stewed Peas

Ingredients

• the best part of a neck of Lamb
• 3 or 4 breakfast-cupfuls of young freshly-shelled green peas
• a large lump of butter
• dust over with salt
• dust over with pepper
• a few lettuce-leaves
• a few sprigs of parsley
• two or three small onions

Method

1. 1

   Trim cutlets and season.

2. 2

   Cook peas with butter, salt, and pepper.

3. 3

   Add lettuce, parsley, and onions, and stew until peas are tender.

4. 4

   Broil cutlets and serve arranged around the peas, garnished with fried parsley.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 223. The excerpt below is the record exactly as published.

Lamb Cutlets with Stewed Peas. — Cut the best part of a neck of Lamb into cutlets, and trim them ; put 3 or 4 breakfast-cupfuls of young freshly-shelled green peas in a stewpan with a large lump of butter, dust over with salt and pepper, and toss them over the fire for a few minutes. Tie a few lettuce-leaves up with a few sprigs of parsley, put them in with the peas, adding two or three small onions

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