Stewed Loin of Lamb

Ingredients

• a loin of Lamb
• a little butter
• boiling water sufficient to cover the meat
• a little pepper
• salt
• grated nutmeg
• 1 breakfast-cupful of green peas
• a small lettuce cut lengthwise in halves

Method

1. 1

   Cut loin into steaks, fry in butter, pour off fat, add boiling water, pepper, salt, nutmeg, peas, and lettuce.

2. 2

   Cover and stew gently for about half an hour until tender.

3. 3

   Serve hot.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 232. The excerpt below is the record exactly as published.

Stewed Loin of Lamb. — (1) Cut a loin of Lamb into steaks, remove the skin and part of the fat, put the steaks into a frying-pan with a little butter, and fry them. Pour off the fat, add boiling water sufficient to cover the meat, also a little pepper, salt, and grated nutmeg, 1 breakfast-cupful of green peas, and a small lettuce cut lengthwise in halves

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