Breast of Lamb with Peas

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (0)
No ingredients extracted.
Instructions (4)
  1. Cut off the under bone.
  2. Blanch and braise the lamb.
  3. When it is to be served up, glaize the top.
  4. Put the stewed peas under.
Original Text
Breast of Lamb with Peas. Cut off the under bone, and then blanch and braise it. When it is to be served up, glaize the top and put the stewed peas under.
Notes
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