Mutton in beer (recipe)
To Stewe Stekes of Mutton, A Proper Newe Book of Cokerye, 1572.
Take a legge of mutton and cot it in small slices, and put it in a chafer, and put therto a pottell of ale, and scome it cleane then putte therto seven or eyghte onions thyn slyced, and after they have boyled one hour, putte therto a dyshe of swete butter, and so lette them boyle tyll they be tender, and then put therto a lyttel peper and salte.
- 2 lb leg of lamb or mutton (this recipe also works well with beef)
- 1 pint dark beer or ale
- 2 onions, thinly sliced
- 1 tsp salt
- pepper to taste
- 2 Tbsp butter
- Bone the lamb, trimming off any skin or excess fat.
- Cut into thin slices across the grain.
- Place in a heavy pan with the beer and onions, cover and simmer for an hour.
- Add the salt, pepper and butter and continue simmering for 30 minutes, or until tender.
- Though it's not in the recipe, I've found that adding 1/2 tsp or so of malt vinegar or cider vinegar really sparks up the dish.
- Serve with fingers of fried bread.