Stewed Breast or Neck of Lamb with Peas

Ingredients

• 1 breast of Lamb
• or 2 lbs. of the neck
• 1 pint of green peas
• 1 onion
• Dessertspoonful of mint
• 1 oz. of flour
• Salt and pepper

Method

1. 1

   Cut lamb into small pieces, wash, and put in a saucepan with cold water.

2. 2

   Boil, skim, add salt, and simmer for half an hour.

3. 3

   Add peas and simmer for another half hour.

4. 4

   Chop onion and mint, add to stew with pepper.

5. 5

   Mix flour with water and stir into the saucepan to thicken.

6. 6

   Simmer for ten minutes and serve.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 39. The excerpt below is the record exactly as published.

STEWED BREAST or NECK OF LAMB, WITH PEAS. Average cost of " Stewed Breast of Lamb? INGREDIENTS. s. d. 1 breast of Lamb, or 2 lbs. of the neck .... 2 o 1 pint of green peas o 3 1 onion o o\ Dessertspoonful of mint \ 1 oz. of flour \ o o\ Salt and pepper

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