Mutton in Beer 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 is not in the original recipe, adding 1/2 teaspoon or so of malt vinegar or cider vinegar really sparks up the dish. Serve with fingers of fried bread.

Recipe Source: Medieval recipe from A Proper Newe Book of Cokerye, 1572