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LAMB AND PEAS

(Introductory Remarks.) - (The Jewish Manual)







Take the best end of a neck of lamb, either keep it whole or divide it
into chops as may be preferred, put it into a saucepan with a little
chopped onion, pepper, salt, and a small quantity of water; when half
done add half a peck of peas, half a lettuce cut fine, a little mint,
and a few lumps of sugar, and let it stew thoroughly; when done,
there must not be too much liquor; cutlets of veal or beef are also
excellent dressed as above. Although this is a spring dish it may be
almost equally well dressed in winter, by substituting small mutton
cutlets and preserved peas, which may be met with at any of the best
Italian warehouses; a breast or neck of lamb may also be stewed whole
in the same manner.











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