Blanquette of Lamb

Preparation info

  • 5–6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


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


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