Lamb Stew

Ingredients

• fore-quarter of Lamb
• one lump of lard
• a bunch of sweet herbs
• half a blade of mace
• 1 wineglassful of port wine
• loz. of butter
• £ table-spoonful of flour
• half-a-dozen mushrooms
• several oysters that have been blanched in their own liquor and bearded
• strained juice of half a lemon

Method

1. 1

   Trim off all the skin and remove the knuckle-bone of the Lamb; lard the meat with thin strips of bacon, fry until nicely browned.

2. 2

   Put it in a clean saucepan with herbs, mace, and sufficient gravy to cover; season with salt and pepper.

3. 3

   Boil gently for half-an-hour, then place the Lamb on a hot dish.

4. 4

   Skim the fat off the cooking liquor, mix with port wine, butter kneaded with flour, mushrooms, and oysters.

5. 5

   Stir until boiling, mix in lemon juice, pour over the mutton, and serve.

Nutrition per serving

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 226. The excerpt below is the record exactly as published.

fore-quarter of Lamb ; lard the meat with thin strips of bacon, put it in a stewpan with one lump of lard, and fry until nicely browned. Next put it into a clean saucepan with a bunch of sweet herbs, half a blade of mace, and sufficient clear gravy to cover ; season to taste with salt and pepper, put the lid on the saucepan, keep the whole boiling gently for half-an-hour, then place the Lamb on a hot dish and keep it hot. Skim all the fat off the cooking-liquor, and mix with it 1 wineglassful of port wine, loz. of butter that has been kneaded with £ table-spoonful of flour, half-a-dozen mushrooms, and several oysters that have been blanched in their own liquor and bearded. Stir the sauce over the fire until boiling, then mix in the strained juice of half a lemon

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