Be the first to This medieval recipe still works well with mutton, lamb or beef. The beer and onions make a hearty gravy.
Prep Time: 15 minutes
Cook Time: 1 hour, 30 minutes
Ingredients:
- 2 pounds leg of lamb or mutton (can also use beef)
- 1 pint dark beer or ale
- 2 onions, thinly sliced
- 1 teaspoon salt
- Pepper to taste
- 2 Tablespoons butter
Preparation:
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
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
