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Blanquette of Lamb

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Preparation info
  • 5–6

    helpings
    • Difficulty

      Medium

Appears in

By Isabella Beeton

Published 1861

  • About

Ingredients

  • 2 lb. fleshy lamb-loin, neck or breast
  • salt and pepper
  • 1 <

Method

Cut the meat into pieces about 2 in. square and put into a stew-pan with salt, sliced onion, herbs, peppercorns and nutmeg. Just cover with cold stock or water and simmer until tender—about 2 hr. When the meat is cooked, melt the butter in a saucepan and stir in the flour. Cook for a few minutes withou

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