Lamb Stewed with Peas

Ingredients

• a breast or loin of lamb, weighing about two pounds
• a tea-spoonful of salt
• half a tea-spoonful of white pepper
• dredge a little flour over them
• a piece of butter, the size of a walnut
• three-quarters of a pint of unseasoned boiling stock
• a cos lettuce cut in long strips
• a leaf of tarragon
• two shallots finely minced
• a tea-spoonful of sifted sugar
• half a salt-spoonful of salt
• the eighth of a small nutmeg, grated
• Put a pint of green peas freshly shelled into the saucepan

Method

1. 1

   Cut the lamb into neat chops, season with salt and white pepper, and dredge with flour.

2. 2

   Melt butter in a frying pan, brown the chops, then pour away the fat.

3. 3

   Add boiling stock, lettuce, tarragon, shallots, sugar, salt, and nutmeg.

4. 4

   Cover and simmer for 15 minutes.

5. 5

   Add peas and simmer until tender.

6. 6

   Serve peas on the dish with lamb.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 807. The excerpt below is the record exactly as published.

Lamb Stewed with Peas.— Take a breast or loin of lamb, weighing about two pounds. Cut it into neat chops, season them with a tea-spoonful of salt, and half a tea- spoonful of white pepper, and dredge a little flour over them. Put a piece of butter, the size of a walnut, into a frying-pan. Let it dis- solve, then put in the chops, and let them re- main until hghtly browned on both sides. Pour away the fat, add three-quarters of a pint of unseasoned boiling stock, a cos lettuce cut in long strips, a leaf of tarragon, two shallots fitnely minced, a tea-spoonful of sifted sugar, half a salt-spoonful of salt, and the eighth of a small nutmeg, grated. Cover the pan closely, and simmer gently for a quarter of an hour. Put a pint of green peas freshly shelled into the saucepan

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