Tuesday, June 30, 2009

Mutton Stew with Canned Peas

Cut a breast of mutton into small pieces; dredge with flour and sauté to a golden brown in drippings or the fat of salt pork; cover with boiling water and let simmer until tender, seasoning with salt and pepper during the latter part of the cooking. Take out the meat, skim off the fat and add one can of peas drained, reheated in boiling water, and drained again; add more seasoning, if needed, and pour over the mutton on the serving-dish.—Janet M. Hill, in "Boston Cooking School Magazine."

No comments:

Post a Comment