RECIPES.
Stewkd Lamb and Peas. —When lamb is young the following is a good way to use the scraggy parts ; —Cut the lamb in small pieces and place in a stew pan with sufficient water to cover it and cook gently half-an-hour or so. Remove the scum as it rises, then add a quart of shelled peas, cover closely and simmer gently another half an hour, when it should be tender. Season with pepper and salt and stir carefully into it a tablespoonful butter mixed with as much flour. Cook a few moments and it is ready for the table. New potatoes boiled are nice to serve with it. Frosted Lemon-Pudding. —Take a pint of bread or cake crumbs, a quart of milk, the juice and grated peel of a lemon, the yolks of three eggs, and sweeten to the taste. When baked, cover over with jelly, make a frosting of the whites of the eggs and sugar, pour over the top, and set in the oven a few minutes to brown.
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Bibliographic details
Southern Cross, Volume 7, Issue 41, 6 January 1900, Page 11
Word Count
172RECIPES. Southern Cross, Volume 7, Issue 41, 6 January 1900, Page 11
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