Stewed Lamb’s Pluck

Ingredients

• the heart of a Lamb
• the liver of a Lamb
• the lungs of a Lamb
• 2oz. of butter
• a small chopped onion
• salt and pepper
• white wine
• broth

Method

1. 1

   Clean and cut the heart, liver, and lungs into squares.

2. 2

   Fry onion in butter until browned, then add meat and fry.

3. 3

   Dredge with flour, salt, and pepper.

4. 4

   Cover with equal parts white wine and broth, and boil until reduced by half.

5. 5

   Serve with chopped parsley.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 246. The excerpt below is the record exactly as published.

Stewed Lamb’s Pluck. — Clean the heart, liver, and lungs of a Lamb, and cut them into squares. Put a small chopped onion into a stewpan with 2oz. of butter and fry over a brisk fire till lightly browned, then put in the pieces of meat, and fry them also. When the me it has nearly set, dredge in flour, salt, and pepper. Cover the meat with white wine and broth

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