Mutton, Breast of, with Peas
From Cassell's dictionary of cookery, 1892
Serves 4
Probable cost, 8d. per pound.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 957. The excerpt below is the record exactly as published.
Mutton, Breast of, with Peas. — Out about two pounds of the breast of mutton into MUT (439 ) MUT rather small square pieces. Put thorn into a stewpan with about an ounce of butter, and brown them nicely, then cover with weak broth or water, and stew for an horn-. Remove the meat from the stewpan, and clear the gravy from fat. Put the me;it into a clean stewpan, add an onion or shallot, sliced finely, a bunc;h of sweet herbs, some popper and salt, and strain the gravy over all. Stew for another hour, when put in a quart of young peas
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