Lamb Steak with Puree of Peas
From The table, 1889
Serves 2
The steaks can be served with any other garnishing required.
Presented as published in 1889. 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 The table (1889) by Alexander Filippini, page 197. The excerpt below is the record exactly as published.
Lamb Steak with Puree of Peas.— Cut and saw off six small steaks from a tender leg of lamb ; pare and trim them nicely, flatten, and PORK. 257 season with a good tablespoonfulof salt sprinkled over, and a teaspoonful of pepper. Put a tablespoonful of sweet oil on a dish, roll the steaks well in it, then broil them for five minutes on each side. Place on a hot serving-dish half a pint of hot puree of peas
Cook this with the app: pantry check, scaling, and the assistant.