Stewed Lamb Chops with Green Peas

Preparation info

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Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Season the chops with pepper and salt; roll in flour and fry to a pale brown. When done, if the chops are very fat, pour some of it into the stock-pot and cover the chops with boiling water. Parboil a pint of green peas; add them to the chops, together with a large spoonful of sweet butter. Dredge in a spoonful of flour, and let all stew gently for half an hour.