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2 Mutton Stew With Canned Peas

(June.) - (365 Luncheon Dishes)







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."











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