Lamb Stewed with Peas

Ingredients

• the scrag or breast of lamb
• a quart of shelled peas
• a tablespoonful of salt
• a quarter of a pound of butter
• a small teaspoonful of pepper
• a small tablespoonful of wheat flour

Method

1. 1

   Cut the lamb into pieces and put it in a stewpan with enough water to cover it.

2. 2

   Cover and simmer for 15-20 minutes, skimming off the scum.

3. 3

   Add salt and peas, cover, and stew for half an hour.

4. 4

   Work flour with butter and stir into the stew with pepper, simmer for another ten minutes.

5. 5

   Serve with boiled new potatoes.

As published

This recipe was extracted from The housekeeper's companion (1883), page 113. The excerpt below is the record exactly as published.

Lamb Stewed with Peas. — Cut the scrag or breast of lamb in pieces, and put it in a stewpan with water enough to cover it. Cover the stewpan close, and let it simmer or stew for fifteen to twenty minutes; take off the scum, then add a tablespoonful of salt and a quart of shelled peas; cover the stewpan and let them stew for half an hour; work a small tablespoonful of wheat flour with a quarter of a pound of but- ter, and stir it into the stew; add a small teaspoonful of pepper; let it simmer together for ten minutes. Serve with new potatoes, boiled. (^ blade of mace may be added if liked. Quarter of Lamb Roasted. — Wash a quarter of lamb with cold water, mix a large tablespoonful of salt, and a heaping teaspoonful of pepper, and rub it well over every part of the meat; then split it, or lay it on muffin rings or a trivet in a dripping-pan; put a pint of water in the pan to baste with, set it before the fire in a Dutch oven or reflector, or in a hot stove oven, baste very often after it begins to roast; lay it so that the thickest part may be nearest the fire; allow fifteen minutes for each pound of meat; baste with the water in the pan until nearly done; add more to it as it wastes, then put to it a quar- ter of a pound of butter, baste the meat with it, dredge it white with flour, stir up the fire to brown it. To Prepare a Quarter of Lamb For Broiling. — ^Wash a quarter of lamb in cold water, then rub it all over with a mixture of salt and pepper, dredge well with wheat flour, and put in a pot of hot (not boiling) water; cover the pot and let it boil gently, allowing fifteen minutes for each pound of meat; take off the scum as it rises. Served with boiled potatoes and parsley, or drawn butter sauce, and mint sauce, and lettuce dressed. Break the leaves from some white heart lettuce and rinse each one in cold water, then cut them small, put a tea- spoonful of made mustard with a teaspoonfnl of sugar, and the same of oil, beat them together in a cup; then add enough vinegar to fill a cup« and pour it over the lettuce. ,^. I HOUSEHOLD. W Mutton.— Observations on Mutton. — The pipe which runs along the bone inside of a chine or saddle of mutton, must be taken out. If it is to be kept any length of time, wipe the meat perfectly dry, and rub pepper over it in every part. Whenever you find any moisture, wipe it dry, rub it with pep- per, and dredge flour over. The kernels should be taken out by the butcher. Mutton for roasting or steaks should hang as long as it will keep without tainting. Let it hang in the air in a cool, dry place. Pepper will keep flies from it. The chine or rib bones should be wiped every day. The bloody part of the neck should be cut off. In the breast the brisket changes first. In the hind quarter, the part under and about the kidneys is first to taint. Mutton for stewing or broiling should not be so long kept. It will not be so fine a color if it is. The lean of mutton should be a clear red, fine, close grain, and tender to the touch. The fat should be firm and white. Skewer a piece of letter paper over the fat of mutton whilst roasting. When nearly done, take it off. Haunch of Mutton. — Keep the haunch as long as you can, and have it sweet, wash it in vinegar and water before dressing it. Before putting the meat to the fire, rub it all over with a mixture of pepper and salt; make a stiff paste of wheat flour and water, roll it thin, and put it over the meat; have a large, bright fire, and set the meat at a little distance from it (allow fifteen minutes to each pound of meat) ; when half done, take off the paste, draw it nearer the fire, and baste freely with water from the pan; turn it so that every part may be done; half an hour before taking it up, stir up the fire, put quarter of a pound of butter

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