Stewed Lamb with Peas

Ingredients

• The Scrag or Breast of Lamb
• Salt
• Pepper
• 1 quart of Green Peas
• A little Butter
• A small Onion

Method

1. 1

   Joint the breast of lamb, lay it in a stewing-pan with water enough to cover it.

2. 2

   Slice the onion and put it over the meat.

3. 3

   Cover the saucepan close, and let it stew or simmer for twenty minutes; take off the scum.

4. 4

   Add salt, and the quart of green peas (shelled).

5. 5

   Cover the pot, and let it stew for half an hour.

6. 6

   Work a spoonful of flour into a lump of butter, and stir into the stew; add pepper, and let it stew for ten minutes longer.

7. 7

   Time, one hour.

Nutrition per serving

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 42. The excerpt below is the record exactly as published.

Pepper, Salt, and Nutmeg. Wash and boil the rice ; break the fish in pieces, taking out all the bones ; put the butter, fish, and rice into a stew- pan with cayenne, salt, and a little nutmeg. Stir well, then add the eggs (well beaten). Stir over the fire until quite hot. Serve in a hot dish. A nice breakfast dish. KEGEREE {ANOTHER). (For Breakfast Indian.) Ingredients. I tablespoonful of Rice. Anjr White Fish previously boiled 4 Hard-boiled Eggs. A lump of Fresh Butter. Pepper, Salt. Boil the rice very soft, and dry ; boil the eggs hard, and chop them fine ; take the remains of any fish that has been previously boiled, mince fine, and mix all well together. Put the mixture in a stewing-pan with a lump of fresh butter, stew till thoroughly hot, stirring con- stantly to prevent burning, season with pepper, salt, and cayenne. Take care not to make it too moist. (Boiled snook or cabeljon, if at the Cape, or any white fish will do.) Time, six minutes after the rice is boiled. 127 K] KIDNEYS (BROILED— STEWED)— KOESISTERS. KIDNEYS {BROILED). (For Breakfast.) Take four sheep's kidneys ; with a sharp knife cut each kidney open lengthways down to the root, but do not separate them ; skin them, and put a small skewer under the white part of each to keep them flat. Make the grid- iron warm and rub it over with butter ; place the kidneys with the inside downwards, and broil them over a clear fire. When sufficiently done on one side, turn on the other. Remove the skewers, season with pepper and salt, put a little piece of butter in the centre of each, and serve on a piece of well-buttered toast. They must be sent to table as hot as possible. KIDNEYS {STEWED). (Mrs. Fleming's Recipe.) Parboil some sheep's kidneys, divide them, toss in % pan with some pepper, salt, cayenne, and flour, and a piece of butter. Then take a few spoonfuls of stock, a little sherry, minced parsley, and half a teaspoonful of Worcestershire sauce. Simmer gently {but do not boil) for fifteen minutes. KOESISTERS. (Batavian or old Dutch Sweetmeat Recipe.) Ingredients. 3 breakfast-cups of Flour. i teaspoonful of Mixed Spicei. 1 cup Brown Sugar. 4 Eggs well beaten. 2 teaspoontuls of Cinnamon. Half a cup of Fat and Butter melted. A good tablespoonful of Yeast Knead all well together, and let it stand for half an hour, then roll out on a board made for the purpose. Cut each about an inch and a half long, let them boil in fat When done, dip the cakes into a syrup made of three cups of sugar and two of water, well boiled and flavoured with cinnamon. Will keep for months. m8 L. LAMB {STEWED WITH PEAS). Ingi edients. The Scrag or Breast of L4<r'i9, Salt, Pepper. I quart of Green Peas. A little Butter and Flov. A small Onion

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