Steaks of Mutton or Lamb

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

steaks

a neck or loin of mutton or lamb ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]

gravy

some good gravy made of the scrag of the mutton ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]
some veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
a piece of lean bacon ↝ Beef, bacon, cooked [Bacon]
a few capers ↝ Capers, canned [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
thyme ↝ Thyme, fresh [Spices and Herbs]
onions ↝ Onions, raw [Vegetables and Vegetable Products]

thickening the gravy

a piece of butter rolled in a very little flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
a very little flour ↝ Flour, 00 [Cereal Grains and Pasta]

serving

turnips and carrots cut in slices ↝ Turnips, raw [Vegetables and Vegetable Products]

Instructions (9)

Cut a neck or loin of mutton or lamb in nice steaks.
Fry them a light brown.
Have ready some good gravy made of the scrag of the mutton, and some veal, with a piece of lean bacon and a few capers.
Season the gravy to your taste with pepper, salt, thyme, and onions.
Strain the gravy.
Add the strained gravy to the steaks.
Do this on a slow fire.
Dish them up handsomely, with turnips and carrots cut in slices, with a good deal of gravy, thickened with a piece of butter rolled in a very little flour.
Send them up very hot.

Original Text

CUT a neck or loin of mutton or lamb in nice steaks, and fry them a light brown, have ready some good gravy made of the scrag of the mutton, and some veal, with a piece of lean bacon and a few capers, season to your taste with pepper, salt, thyme, and onions, which must be strained off, and added to the steaks, just one hour before you send them to the table; take care to do it on a slow fire, dish them up handsomely, with turnips and carrots cut in slices, with a good deal of gravy, thickened with a piece of butter rolled in a very little flour; if they are not tender they will not be good. Send them up very hot.

Notes

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