Lamb Stewed with Green Peas
From Home dissertations, 1891
Mixing flour with cream improves the dish.
Presented as published in 1891. 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 Home dissertations (1891) by Tilton, E. Stevens Mrs., page 105. The excerpt below is the record exactly as published.
a bit of butter half the size of an egg. Skewer the ends, sprinkle the mutton with a tablespoon of salt and half a teaspoon of pepper ; lay it into the dripping-pan with a little water, and put it in a brisk oven ; when it begins to roast put a little butter over it, and dredge it lightly with flour. Watch it very closely ; keep an even heat, and baste it thoroughly every fifteen minutes. MUTTON. 117 ROAST MUTTON. Precisely like the preceding, without the stuffing. ENGLISH MUTTON CHOPS. Southdown mutton: Trim off the superfluous fat and skin; the chops cut an inch and a half thick; sprinkle with salt, pepper and flour, put them in a double boiler. Broil over or before a fire until one side is done, then broil the other side. Do not turn the chops but once. The fire for chops should not be as hot as for steak; chops can be seasoned with salt and pepper, wrapped in buttered paper and broiled ten minutes over a hot fire. LAMB CHOPS SAUTES. " Use chops from the loin of lamb for sautes; have them cut in accordance with your desire to have them cooked, — three-quarters of an inch thick for medium and an inch for rather rare; heat a frying-pan; if the chops are fat you don't need any butter; put them in and brown them quickly, first on one side and then on the other; cook as you like them. Season them, after they are cooked, with salt and pepper; then, if they are not as good as broiled chops, it will be because you have not done them right. They are a great deal better than most broiled chops, because meat cooked over a fire, unless care is used, is very apt to get smoked. On many accounts it is absolutely impossible to broil." LAMB STEWED WITH GREEN PEAS. Cut the scrag or breast of lamb in pieces and put into a stewpan with just enough water to cover it. Cover it closely and let it stew for twenty minutes. Take off the scum; add a tablespoon of salt and a quart of shelled peas; cover and let them stew for half an hour; mix a tablespoon of flour
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Cook this with the app: pantry check, scaling, and the assistant.