| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Dutch | Heirloom, 18th cent., Meats, Vegetables | 4 | Servings |
INGREDIENTS
| Ham or beef soup bone | ||
| 1 | c | Dried green split peas |
| 2 | md | Onions, cut up |
| 1/2 | md | Head lettuce, cut up |
| 1 | ts | Salt |
| 1 1/2 | qt | Water |
| 4 | Lamb steaks, shoulder or leg chops, 3/4-inch thick | |
| Salt and pepper to taste | ||
| 1 | BULLOCK, Helen Duprey | |
| Recipes of Early America | ||
| Heirloom Publishing Company | ||
| New York |
INSTRUCTIONS
In a Dutch oven or stew pot, place the soup bone, split peas, onion, lettuce, salt, and water. Cover and simmer over low heat for two hours. Meanwhile, season the lamb steaks with salt and pepper and brown well in a skille. When the peas are tender, remove the soup bone and add the lamb to the vegetables; cook about 30 minutes longer. Place the meat and vegetables in a tureen, pour the "gravy" over all. Makes 4 to 6 servings. MM Format by John Hartman Indianapolis, IN Posted to MM-Recipes Digest V3 #266 Date: Sun, 29 Sep 1996 04:45:02 -0500 From: hartman@indy.net (John Hartman)
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