Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pea | 1/2 cup (72g) | 62 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a tablespoonful of salt
- a quart of shelled peas
- a tablespoonful of flour
- ten min- utes
- salt
Directions
Cut the scrag or breast of lamb in pieces and put into a stew pan with just enough water to cover it. Cover it closely and let it stew for twenty minutes. Take off the scum ; add a tablespoonful of salt and a quart of shelled peas ; cover and let them stew lor half an hour ; mix a tablespoonful of flour and butter and stir in and let it simmer ten min- utes ; then serve. If you mix the flour with cream it makes it better. Veal is nice cooked in the same way, with half a dozen small new pota- toes added with the peas. i