Lamb (Leg of) Stewed with Peas
From English and French cookery, 1890
Cut the loin into cutlets and cook them with butter and strong gravy.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 55. The excerpt below is the record exactly as published.
amb (Leg of) Stewed with. Peas. — Stew a leg in some stock. When nicely done, take it out, put it in a slow oven, and glaze it 3 or 4 times ; then have some good young peas, well stewed, with bechamel sauce ; pour them on the dish, and lay the leg on the top ; cut the loin into cutlets
Cook this with the app: pantry check, scaling, and the assistant.