Stewed Shoulders of Lamb with Green Peas

Ingredients

• two shoulders of Lamb
• three small onions
• one carrot
• a bunch of parsley
• a piece of butter
• ill), of bacon cut in squares
• 1 h pints of green peas

Method

1. 1

   Cut shoulders into squares, fry with onions, carrot, parsley, and butter until browned.

2. 2

   Add bacon and peas, cover, and cook gently until tender.

3. 3

   Thicken stew with kneaded butter, serve hot.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 233. The excerpt below is the record exactly as published.

Stewed Shoulders of Lamb with Green Peas. Stewed Shoulder of Lamb.— (1) Bone a shoulder of Lamb, cut off a little of the flesh, chop it fine together with an equal quantity of fat bacon, and with this stuff the shoulder. Boll it up, put it into a braising-pan with vegetables and a very little stock, and braise slowly for about two hours over a moderate fire. Take it out, glaze it, put it on a hot dish, and serve with tomato or sorrel sauce. (2) Stuffed. — Bemove the bones from the under-side of a shoulder of Lamb, leaving the shank-bone ; stuff the shoulder with veal forcemeat seasoned with pepper, salt, and mace, and fasten the ends up. Put some slices of bacon at the bottom of a stewpan, put in the shoulder; cover with more fat bacon and some fine herbs, pour in 1 pint of veal broth, and let it simmer gently at the side of the fire for three-quarters-of-an-hour ; when cooked, put the Lamb on a hot dish. Pour 1 pint of brown gravy into a saucepan with one boiled sweetbread cut in dice and a few pickled mushrooms, boil them for a few minutes, then pour the sauce round the Lamb, put some slices of lemon round the dish, and serve. It is usual to garnish the dish with potato cro- quettes and French beans or peas, as well as the lemon. For details respecting Culinary Processes , Utensils, Sauces, &c., referred to, see under their special heads. FLORAL TABLE DECORATIONS. 1- Targets, made up of different coloured flowers arranged in rings, with silver arrows, arranged round large fan- palm. Base formed of wreath of roses, with plates of fruit between targets. 2. — Glass Vase, from 3ft. to 5ft. high, filled with grasses, lilies, roses, and ivy. Base formed by vessel containing an arrangement of large roses. 3.— Continuous Floral Arches and electric lights, to be set 2ft. from edge of table, forming a sort of frame-work for each guest. The pillars may stand in crystal bowls. L — Union Jack, arranged in flowers in tin stand, fitted with damp moss or cotton-wool. May be used for many purposes. 5. This is a variety of No. 3, forming a chain round principal centre dishes. THE ENCYCLOPEDIA OF PRACTICAL COOKERY. 817 Lamb — continued. Stewed Shoulders of Lamb with Green Peas. — Cut two shoulders of Lamb into moderate-sized squares, and put them in a stewpan with three small onions, one carrot, a bunch of parsley, and a piece of butter ; season with salt and pepper, put the stewpan on the fire, and fry the meat till half cooked and nicely browned, then put in ill), of bacon cut in squares, and 1 h pints of green peas

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