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Lamb or Mutton in the Casserole


  • 2 pounds neck, breast, or shoulder of lamb or mutton
  • flour
  • fat for browning
  • water or stock
  • 4 carrots
  • 2 cupfuls peas
  • 2 teaspoonfuls salt
  • pepper
  • 1/2 bay leaf
  • 3 allspice berries


Cut the meat into pieces suitable for serving. Roll in flour, and brown in a frying pan with hot fat. Remove to the casserole, and cover with boiling water or stock. Wash, scrape, and cut the carrots into halves. Add them and the spices to the meat in the casserole. Cover, and cook at simmering temperature for two hours. Then add the peas and the seasoning. Cook until tender. Serve hot from the casserole.

One half cupful of cooked rice may be used instead of the carrots and peas. Tomatoes also make a pleasing addition.


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School and Home Cooking (1920).

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