Stewed Lamb with Mushrooms

Ingredients

• a breast of lamb
• a little pepper
• a little salt
• hot fat
• three or four thin slices of fat bacon
• as much white stock as will barely cover it
• a pound of button-mushrooms
• a dessert-spoonful of finely-minced parsley
• five or six chives
• six peppercorns

Method

1. 1

   Take the bones from a breast of lamb, season the meat with pepper and salt, and fry it in hot fat until lightly browned.

2. 2

   Drain from fat, put into a stewpan with bacon and enough stock to barely cover it.

3. 3

   Add mushrooms, parsley, chives, salt, and peppercorns.

4. 4

   Let boil, then stew gently for an hour and a half.

5. 5

   Take lamb up, place on a hot dish, squeeze lemon juice over it, and strain sauce to serve.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 805. The excerpt below is the record exactly as published.

a little salt, pepper, and grated nutmeg, and draw together the edges of the shoulder with some strong thread. Put the Iamb into a braising-pan with slices of fat bacon under and above it. Put with it two onions, three or four sticks of celery, a bunch of savoury herbs, and a pint and a half of white stock. Braise the lamb for two hours over a slow fire. Take it up, drain it, boU the gravy down quickly, and glaze the meat. After glazing, serve with either cucumber, tomato, or sorrel sauce. Probable cost, lOd. or is. per pound. Sufficient for four or five persons. Lamb, Shoulder of, with Truflles. — Take two shoulders of lamb, bone and trim them neatly, and sprinkle over each a tea- spoonful of salt, half a tea-spoonful of pepper, a quarter of a nutmeg grated, and two truffles cut into thin slices. Put the two shoulders together, press them closely, and tie them round securely with string. Place some slices of fat bacon at the bottom of a convenient-sized saucepan ; put the meat upon this, and then some more slices on the top; add two bunches of parsley, a very small bunch of thjTue, three caiTots, two onions, a tea-spoonful of salt, half a dozen peppercorns, and a pint and a half of good stock. Cover the pan closely, and simmer very gently for two hours. At the end of that time take out the meat, remove the string, place it on a hot dish, boil the gravy quickly down to the consistence of sauce, and strain it over the lamb. Grarnish with slices of lemon, and serve as hot as possible. If truffles cannot be easily procured, they may be omitted, and the lamb cooked in the same way without them. Probable cost, lOd. per pound. Sufficient foi- six or seven persons. Lamb Steaks, Brown.— Flatten the steaks, dip them into beaten egg, and after- wards into finely-grated bread-crumbs flavoured and seasoned as follows: — With four heaped table-spoonfuls of bread-crumbs mix half a tea-spoonful of salt, quarter of a tea-spoonful of pepper, the eighth of a small nutmeg, grated, a table-spoonful of finely-minced parsley, and the thin rind of a quarter of a lemon chopped a» small as possible. Fry the chops in hot fat, thicken half a pint of nicely- seasoned gravy with a lump of butter rolled in flour, and add a glass of port and half a dozen stewed mush- rooms. The latter may be omitted. Serve the steaks on a hot dish, pour the sauce into the centre, and garnish with fried sippets, or, if pre- ferred, pickled gherkins thinly sliced. Send green peas or stewed cucumbers to table with these. Time, ten minutes to fiy the steaks. Probable cost, lOd. per pound. Sufficient, half a dozen for three persons. Lamb Steaks Ragout. — Take two pounds of lamb steaks, strew a little white pepper and powdered mace over them, and put them into a saucepan with a quarter of a pint of liquid, half of which should be milk and half white stock. Let them simmer as softly as possible, without ceasing, for an hour and a quarter, or until tender. Just before serving mix a tea-spoonful of mushroom-powder and a tea-spoonful of flour very smoothly with a table-spoonful of cold milk. Stir this to the sauce, add a salt-spoonful of salt, a wine- glassful of boiling cream, and half a dozen white mushrooms ready stewed; serve imme- diately. Great care must be taken in preparing LAM (361 ) IiAM this dish that the meat is very gently simmered. If it is allowed to boil quickly it will be hard, dry, and unpalatable. When gently simmered it is excellent. Probable cost, lOd. per pound. Sufficient for three or four persons. Lamb, Stewed, with Mushrooms.— Take the bones from a breast of lamb, season the meat with a little pepper and salt, and fry it in hot fat until it is lightly browned on both sides. Take it up, drain it from the fat, and put it into a stewpan with three or four thin slices of fat bacon, and as much white stock as will barely cover it. Add a poimd of button- mushrooms, a dessert-spoonful of finely-minced parsley, five or six chives, a tea-spoonful of salt, and six peppercorns

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