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TO STEWE STEKES OF MUTTON




Source of Recipe


the web


Recipe Introduction


A Proper Newe Book of Cokerye, 1572


List of Ingredients




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


Recipe



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.