Lamb (Stewed)

Ingredients

• A breast of lamb
• 1 tablespoonful of salt
• 1 qt. of canned peas
• 1 tablespoonful of wheat flour
• 3 tablespoonfuls of butter
• pepper to taste

Method

1. 1

   Cut the breast of lamb into pieces and simmer in water until tender.

2. 2

   Skim off the scum, add salt and peas, and stew for half an hour.

3. 3

   Mix flour with butter and stir into the stew, adding pepper to taste.

4. 4

   Simmer for another 10 minutes.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 35. The excerpt below is the record exactly as published.

Lamb (Stewed) — A breast of lamb, 1 table- spoonful of salt, 1 qt. of canned peas, 1 table- spoonful of wheat flour, 3 tablespoonfuls of but- ter, pepper to taste. Cut the scrag, or breast of lamb, in pieces, and put in a stewpan with water enough to cover it. Cover the stewpan closely and let it simmer or stew for fifteen or twenty minutes; take off the scum, then add a tablespoonful of salt and a quart of canned peas; cover the stewpan and let them stew for half an hour; work a small table- spoonful of wheat flour with three tablespoonfuls of butter

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