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.

The Modern Version:

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.

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This page was designed by Bill Gamber. To contact either Ken Withers or myself with comments or questions, you can e-mail us at ken-bill@mynet.com. Last updated Oct,1995.