Recipes > Meat > Lamb > French Lamb Stew

French Lamb Stew


  • 1 quart of bits of cold left-over lamb or mutton
  • 1 pint of green peas
  • 1 quart of water
  • 3 stalks of mint
  • 1 teaspoonful of onion juice
  • 1 teaspoonful of salt
  • 1 saltspoonful of pepper


Put the lamb, water and all the seasoning into a saucepan. Shell and wash the peas, put them over the top, cover the pan and bring quickly to a boil, lift the lid, and boil rapidly twenty minutes until the peas are tender. Rub together the butter and flour, stir them carefully into the stew, bring again to boiling point and serve.


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