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Loin of Lamb Stewed in Butter
From Modern cookery, in all its branches, 1884
Serves 1
Serve with asparagus, cucumber, soubise sauce, brown gravy, mint sauce, and a salad.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 232. The excerpt below is the record exactly as published.
LOIN OF LAMB STEWED IN BUTTER. (ENTREE.) Wash the joint, and wipe it very dry ; skewer down the flap, and lay it into a close-shutting and thick stewpan or saucepan, in which three ounces of good butter
Cook this with the app: pantry check, scaling, and the assistant.