Stewed lamb and green peas

1. 1

   Cut the mutton into neat pieces, not too small, and soak for half-an-hour in 3 quarts of cold water.

2. 2

   Put it on the stove and bring to the boil slowly.

3. 3

   Skim it well.

4. 4

   A little cold water or salt added helps the scum to rise.

5. 5

   Let it simmer for about 1 1/2 hours.

6. 6

   Have the vegetables cleaned and cut into dice, the barley well washed and soaked.

7. 7

   Strain the liquor off the meat, allow it to cool and take off the fat.

8. 8

   Return to the pan, add meat (if desired), vegetables, barley, pepper and salt.

9. 9

   Simmer for another 1 1/2 hours, skim, add the chopped parsley, and serve.

10. 10

    t is best to prepare the liquor the day before it is wanted, so that the fat can be easily removed; then add vegetables, etc.

11. 11

    ,next day.

12. 12

    Serve wih green peas.

* Per serving · 4 servings · Values may vary.

No additional tips available.