Stewed Lamb Steaks (White)

Ingredients

• a bit of lemon-peel
• a little salt
• pepper
• mace
• some veal gravy
• a cup of cream
• a bit of flour
• a few white mushrooms

Method

1. 1

   Stew lamb steaks in milk and water until tender with lemon peel, salt, pepper, and mace.

2. 2

   Mix with veal gravy, cream, and flour.

3. 3

   Heat and add white mushrooms just before serving.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 282. The excerpt below is the record exactly as published.

pepper, mace, and nutmeg, and a little thyme and parsley, finely shred ; beat all well together, and mix it up with the yolks of three eggs. Having filled the skin tight with this stuffing, sew it up very close. Fry the remainder of the stuffing to garnish the loin of lamb, which is to be fricasseed as chickens are done. Tie the stuffed leg with packthread to the spit and roast. In the fricassee of lamb, add a little oyster liquor, and fried oyster. LAMB, a Nice Dish of. — Take the best end of a neck of lamb, cut it into steaks, and chop each bone so short as to make the steaks almost round. Egg and strew with crumbs, herbs and seasoning ; fry them of the finest brown : mash some potatoes with a little butter and cream, and put them into the middle of the dish raised high. Then place the edge of one steak on another with the small bone upward, all round the potatoes. LAMB PASTY. — Bone the lamb, cut it into square pieces ; season with salt, pepper, cloves, mace, nut- meg, and minced thyme ; lay in some beef suet, and the lamb upon it, making a high border about it ; then turn over the paste close, and bake it. When it is enough, put in some claret, sugar, vinegar, and the yolks of eggs, beaten together. To have the sauce only savoury, and not sweet, let it be gravy only, or the baking of bones in claret. LAMB PIE, — Make a good puff paste ; cut the meat into pieces ; it is best from the loin, neck, or breast ; some prefer the leg ; lightly season with pepper, salt, mace, cloves, and nutmeg finely ground ; place in the crust, with a few sweetbreads seasoned like the meat, (and, if you like, some oysters and forcemeat balls, hard yolks of eggs, and the tops of asparagus, first boiled green. ) Butter all over the pie, put on the lid, and place in a quick oven one hour and a half. Take a pint of gravy, and the oyster liquor, a gill of port wine, a little grated nutmeg, with the yolks of two or three eggs well beaten ; stir one way all the time. When it boils pour it into the pie. LAMB SAUCE.— Mix a little butter with shred parsley, shalots, and crumbs of bread, grated fine. Put the whole into a stew-pan with a cupful of good stock, and one of sherry ; season with pepper, salt, &c., and squeeze a lemon into it. LAMB, SHOULDER OF.— Bone a shoulder of lamb, and fill it up with forcemeat ; braise it two hours over a slow stove. Take it up, glaze it ; or it may be glazed only, and not braised. Serve with sorrel-sauce under the lamb. LAMB STEAKS.— Fry them of a beautiful brown ; when served, throw over them a good quantity oi' crumbs of bread fried, and crimped parsley. Mutton or lamb steaks, seasoned and broiled in buttered capers, either with crumbs and herbs, or without, are a genteel dish, and eat well. LAMB STEAKS, to Dress White. — Stew them in milk and water till very tender, with a bit of lemon-peel, a little sailt, pepper, and LAM 230 LAN mace. Have ready some veal gravy ; put the steaks into it ; mix some mush- room-powder, a cup of cream, and a bit of dour ; shake the steaks in this liquor, stir, and get hot. Just before taking it up, put in a few white mush- rooms. LAMB STEAKS, to Dress Brown. — Season with pepper, salt, nutmeg, grated lemon-peel, and chop- ped parsley ; but dip them first into egg : fry them quick. Thicken some good gravy with a bit of flour

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