Lamb Stew with Green Pease

Ingredients

• two fat breasts or a shoulder of lamb weighing about 3 lbs.
• a table-spoonful of butter
• one and one-half table-spoonfuls of flour
• three pints of warm water
• a half table-spoonful of salt
• two pinches of pepper
• a bouquet of three sprigs of parsley
• half a branch of celery
• half a bay-leaf
• one very small sprig of thyme
• two cloves stuck in one onion
• one pint of freshly shelled pease
• one pint of small new potatoes
• half a pint of small white onions

Method

1. 1

   Brown the meat for ten minutes in butter, then remove.

2. 2

   Stir flour into the gravy, return the meat, and pour in warm water.

3. 3

   Add salt, pepper, and bouquet of herbs.

4. 4

   Skim when boiling, cover, and cook for 15 minutes.

5. 5

   Then add peas, potatoes, and onions, and cook slowly for 30 minutes more.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 260. The excerpt below is the record exactly as published.

Lamb Stew with Green Pease. — Procure two fat breasts or a shoulder of lamb weighing about 3 lbs., and cut in equal pieces two by three inches ; brown the meat for ten minutes in a table-spoonful of butter, then remove the meat. Put in the gravy one and one-half table-spoonfuls of flour, stir- ring thoroughly. Put the meat back, mix well, and pour over slowly three pints of warm water, a half table- spoonful of salt, two pinches of pepper, and a bouquet of three sprigs of pars- ley, half a branch of celery, half a bay-leaf, one very small sprig of thyme, and two cloves stuck in one onion. Tie the bouquet so you can remove it before serving. When the boiling-point is reached skim care- fully. Cover the saucepan, cook fif- teen minutes, then add one pint of 231 Lamb, Shoulder of MUTTON Mutton Kidneys freshly shelled pease, one pint of small new potatoes, and half a pint of small white onions

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