Cut a breast of lamb into small pieces, season, and stew until tender in enough gravy to cover the meat. Thicken the sauce, flavor with a wine-glass of wine, pile in the centre of a platter and garnish with green peas.
Details
- Publication Date
- Jun 8, 2010
- Language
- English
- Category
- Home & Garden
- Copyright
- All Rights Reserved - Standard Copyright License
- Contributors
- By (author): Anonymous
Specifications
- Format