Stewed Lamb and Flageolets
Ingredients
Directions
Prepare stewed lamb according to recipe No. 701.
Five minutes before serving, add the soaked and drained flageolets to the dish.
Serve hot.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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