Cian: category:recipes

2004-07-30T00:24:47Z

← Older revision		Revision as of 10:24, 30 July 2004
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	# 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.		# 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.		# Serve with fingers of fried bread.


			[[category:recipes]]

Update at 21:46, 20 June 2003

2003-06-20T21:46:03Z

New page

== History ==
'''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.

== Ingredients ==
* 2 lb leg of [[lamb]] or [[mutton]] (this recipe also works well with [[beef]])
* 1 pint dark [[beer]] or [[ale]]
* 2 [[onion]]s, thinly sliced
* 1 tsp [[salt]]
* [[pepper]] to taste
* 2 Tbsp [[butter]]

== Method ==
# 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.

Mutton in beer (recipe) - Revision history

Cian: category:recipes

Update at 21:46, 20 June 2003