Stewed Lamb Chops with Green Peas

Ingredients

• the chops
• pepper and salt
• a pint of green peas
• a large spoonful of sweet butter
• a spoonful of flour

Method

1. 1

   Season the chops with pepper and salt; roll in flour and fry to a pale brown.

2. 2

   If the chops are very fat, pour some of it into the stock-pot and cover with boiling water.

3. 3

   Parboil the peas; add them to the chops with the butter, dredge in flour, and let stew gently for half an hour.

Nutrition per serving

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 22. The excerpt below is the record exactly as published.

STEWBD LAMB OHOPS WITH GEEEN PEAS. Season the chops with pepper and sait; roll in flour and f ry to a pale brown. When done, if the chops are very fat, pour some of it into the stock-pot and cover the chops with boiling water. Parboil a pint of green peas ; add them to the chops, together with a large spoon- f ull of sweet butter. Dredge in a spoonf ul of flour, and let ail stew gently for half an hour. lEISH STEW. Take from one to three pounds of loin of mutton, or ribs of beef ; cut it into chops ; add by weîght as many white potatoes, sliced, as there is beef. Throw in from two to six chopped onions, according to size, some pep- per and sait, and a large spoonf ul of butter to each pound of méat. Let ail stew gently for two hours and serve with boiled rice or macaroni. LA CUISINE CREOLE. 51 PIGEON STBW. Pick and wash the pigeons, stuflE them with bread crumbs, parsley, pepper, sait and butter mixed; dust with flour, and put into a pan to brown. Add butter and a little soup-stock or gravy. Stew gently until tender. Bef ore dishing add a glass of wine if approved, if not, a little more stock, if the gravy has become too thick. TEIPB WITH MUSHROOMS. Clean and parboil tripe before cooking. When it is white and tender, eut it into pièces suitable to fry; pepper and sait

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