Breast of Lamb Stewed with Mushrooms
From A year's cookery, 1880
Serves 4
Serve with mushrooms and strain gravy over the lamb.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 193. The excerpt below is the record exactly as published.
Breast of Lamb, Stewed with Mushrooms. , Green Peas. ‘ * New Potatoes. Brown Bread Pudding. Cheese. Marketing. For tlie Day. — A pound and a half of Buttock Steak (January 1st) ; live Tomatoes ; fresh tomatoes may probably now be procured, and they e or six will, of A YEARS COOKERY. 24o course, be much better than the tinned fruit. A Breast of Lamb ; half a pint, or a tin of Mushrooms ; Green Peas; New Potatoes ; two or three rashers of Fat Bacon, if not in the house. For To=morrow.- A tin of Collared Tongue ; Watercress. Breakfast. — Scalloped Eggs (January 28th); Boiled Hominy (February 11th). Luncheon. — Scotch Collops (January 9th). Batter Pudding , baked in Tins. — Follow the recipe given for Wyvern puddings (May 9th), and instead of putting jam on the pudding serve them with the gravy. Dinner. — Tomato Pur6e (March 11th); Breast of Lamb , Stewed with Mushrooms. — Draw out the bones from the lamb. Melt a little butter in a saucepan, put in the meat, and turn it about till it is equally browned all over. Sprinkle a little salt and pepper over it, and put with it a teaspoonful of chopped parsley, a shallot, or a small onion finely minced, and the mushrooms. Pour in stock to barely cover the meat, ancl simmer very gently for an hour. Ten minutes before the meat is taken up add a few drops of lemon-juice
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