Another way of frying a Neck or Loin of Lamb

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
for frying the lamb
for the sauce
garnish
Instructions (15)
  1. Cut the neck or loin of lamb into thin steaks.
  2. Beat the steaks with a rolling-pin.
  3. Fry them in half a pint of ale.
  4. Season them with a little salt, and cover them close.
  5. When enough, take them out and lay them in a plate before the fire to keep hot.
  6. Pour all out of the pan into a bason.
  7. Put in half a pint of white wine, a few capers, the yolks of two eggs beat with a little nutmeg, and a little salt.
  8. Add to this the liquor they were fry'd in.
  9. Keep stirring it all one way till the time till it is thick.
  10. Put in the Lamb.
  11. Keep shaking the pan for a minute or two.
  12. Lay the steaks into the dish.
  13. Pour the sauce over them.
  14. Have some parsley in a plate before the fire a crisping.
  15. Garnish your dish with that and lemon.
Original Text
Another way of frying a Neck or Loin of Lamb. CUT it into thin steaks, beat them with a rolling-pin, fry them in half a pint of ale, season them with a little salt, and cover them close; when enough, take them out and lay them in a plate before the fire to keep hot, and pour all out of the pan into a bason: then put in half a pint of white wine, a few capers, the yolks of two eggs beat with a little nutmeg, and a little salt, add to this the liquor they were fry'd in, and keep stirring it all one way till the time till it is thick, then put in the Lamb, keep shaking the pan for a minute or two, lay the steaks into the dish, pour the sauce over them, and have some parsley in a plate before the fire a crisping. Garnish your dish with that and lemon.
Notes
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