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a recipe for old mutton
To Stewe Stekes of Mutton
A Proper Newe Book of Cokerye, 1572
Take a legge of mutton and cot it in small slices, and put it in a chafer, and put therto a pottell of ale, and scome it cleane then putte therto seven or eyghte onions thyn slyced, and after they have boyled one hour, putte therto a dyshe of swete butter, and so lette them boyle tyll they be tender, and then put therto a lyttel peper and salte.
The Modern Version:
2 lb leg of lamb or mutton (this recipe also works well with beef)
1 pint dark beer or ale
2 onions, thinly sliced
1 tsp salt
Pepper to taste
2 Tbsp butter
Bone the lamb, trimming off any skin or excess fat. Cut into thin slices across the grain. Place in a heavy pan with the beer and onions, cover and simmer for an hour. Add the salt, pepper and butter and continue simmering for 30 minutes, or until tender. Though it
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