STEWED BREAST OF LAMB

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 90 min Total: 90 min
Yield
3.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
Optional additions
Instructions (5)
  1. Skin the lamb, cut it into pieces, and season them with pepper and salt.
  2. Lay these in a stewpan, pour in sufficient stock or gravy to cover them, and stew very gently until tender, which will be in about 1-1/2 hour.
  3. Just before serving, thicken the sauce with a little butter and flour.
  4. Add the sherry, give one boil, and pour it over the meat.
  5. Green peas, or stewed mushrooms, may be strewed over the meat, and will be found a very great improvement.
Original Text
STEWED BREAST OF LAMB. 745. INGREDIENTS.—1 breast of lamb, pepper and salt to taste, sufficient stock, No. 105, to cover it, 1 glass of sherry, thickening of butter and flour. Mode.—Skin the lamb, cut it into pieces, and season them with pepper and salt; lay these in a stewpan, pour in sufficient stock or gravy to cover them, and stew very gently until tender, which will be in about 1-1/2 hour. Just before serving, thicken the sauce with a little butter and flour; add the sherry, give one boil, and pour it over the meat. Green peas, or stewed mushrooms, may be strewed over the meat, and will be found a very great improvement. Time.—1-1/2 hour. Average cost, 10d. per lb. Sufficient for 3 persons. Seasonable,—grass lamb, from Easter to Michaelmas.
Notes
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