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
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.
1967 BULLOCK, Helen Duprey
Recipes of Early America
Heirloom Publishing Company
New York
