Stewed Breast of Lamb
From The encyclopaedia of practical cookery, 1892
Serves 1
Presented as published in 1892. 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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 230. The excerpt below is the record exactly as published.
Stewed Breast of Lamb. — Cut a breast of Lamb into pieces, pepper and salt them well, and stew until tender in sufficient gravy to cover the meat. Thicken the sauce, pour in 1 wineglassful of sherry, and servo on a dish of stewed mushrooms
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