Stewed Lamb
From The new practical housekeeping, 1890
Serves 3
For a variation, leave the breast of lamb whole and follow similar steps.
Presented as published in 1890. 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 The new practical housekeeping (1890) by Estelle Woods Wilcox, page 358. The excerpt below is the record exactly as published.
Stewed Lamb, — Cut the neck or breast in pieces and put it in a stewpan with salt pork or bacon sliced thin,' and enough water or stock to cover ; cover closely and stew until meat is tender, then skim well, add a quart green [shelled peas, and more hot water or stock if necessary ; cover till peas are tender, then add a bit of but* ter rolled in flour, and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.