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
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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Last updated Oct,1995.