Ragout of Lamb with Green Peas (Ragout d’Agneau aux Petits Pois)

Ingredients

• 2 lbs. breast or neck of lamb.
• 2 oz. butter.
• 1 table-sp. flour.
• 1 pt. shelled peas.
• Seasoning.
• 1 tea-sp. sugar.
• Some light stock.
• A sprig of mint.
• A small bunch of herbs.

Method

1. 1

   Cut meat into small pieces, sprinkle with flour.

2. 2

   Melt butter in a stewpan, brown the meat.

3. 3

   Add seasoning, stock, and herbs.

4. 4

   Bring to boil, skim, and stew for 30 minutes.

5. 5

   Add peas, mint, and sugar, cook until meat is tender.

6. 6

   Remove mint and herbs before serving.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 362. The excerpt below is the record exactly as published.

Ragout of Lamb with Green Peas (Ragoflt d’Agneau aux Petits Pois) 2 lbs. breast or neck of lamb. 2 oz. butter. 1 table-sp. flour. 1 pt. shelled peas. Seasoning. 1 tea-sp. sugar. Some light stock. A sprig of mint. A small bunch of herbs.

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