Lamb, Loin of, Stewed

Ingredients

• a loin of lamb
• half a pint of good unseasoned stock
• three ounces of butter
• a dessert-spoonful of chopped mint-leaves
• the strained juice of half a lemon
• half a tea-spoonful of salt
• a quarter of a tea-spoonful of pepper

Method

1. 1

   Skewer down the flap of the lamb and place in a saucepan with stock, butter, mint, lemon juice, salt, and pepper.

2. 2

   Cover and simmer gently for an hour and a half.

3. 3

   Remove the meat, boil the sauce, brown the meat, pour the sauce over it, and serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 802. The excerpt below is the record exactly as published.

Lamb, Loin of. Stewed.— Take a loin of lamb, skewer down the flap, and put it into a saucepan, nearly its own size, with half a pint of good unseasoned stock, three ounces of butter, a dessert-spoonful of chopped mint- leaves, the strained juice of half a lemon, half a tea-spoonful of salt, and a quarter of a tea- spoonful of pepper

Cook this with the app: pantry check, scaling, and the assistant.