TODAY'S RECIPE
RAGOUT OF LAMB WITH PEAS.
Two pounds breast or neck of lamb, 2oz. butter, one tablespoon flour, one pint shelled peas, one lump of sugar, seasoning, some light stock, a sprig of mint and a small bunch of herbs. Cut the meat into neat pieces and sprinkle with flour. Melt the butter in the stew-pan, put in the meat and brown slightly. Add the seasoning, peas and enough stock to cover and stew slowly for 1J hour, or until the lamb is quite tender. Lift out the mint and herbs before serving. One or two tablespoons of cream added at the last minute is an improvement. Veal or mutton can be cooked in the same way.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/MT19290112.2.101.3
Bibliographic details
Manawatu Times, Volume LIV, Issue 6809, 12 January 1929, Page 15
Word Count
118TODAY'S RECIPE Manawatu Times, Volume LIV, Issue 6809, 12 January 1929, Page 15
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