meat

Soak for twelve hours one pint of dried white peas, and half a pint of
the same kind of beans, they must be well soaked, and if very dry, may
require longer than twelve hours, put a nice piece of brisket of about
eight pounds weight in a stew-pan with the peas and beans, and three
heads of celery [...]

Continue Reading Beef with celery, and white beans and peas

Tags: beans, meat

Salt the mutton on both sides, adding a little ground ginger; put on to
boil in cold water, cover up tightly and stew slowly. in the meantime
pare and cut up the carrots, add these and cover up again. pare and cut
up about half a dozen potatoes into dice shape and add them
three-quarters of an hour before [...]

Continue Reading Russian breast of mutton stewed with carrots recipe

Tags: lamb, meat, recipe, Russian

What is mutton? Mutton is older sheep, while, lamb is young sheep. Mutton needs to be cooked right or it can be tough.  Mutton is popular in UK and the Middle East, although there are Russian mutton recipes.
Take a shoulder of mutton–must be young and tender–wash the meat well
and dry with a clean towel. rub [...]

Continue Reading Russian roast mutton with potatoes recipe

Tags: lamb, meat, recipe, Russian