Name: Fricassee of Lamb
Yield: 4–6 helpings, depending on the quantity of meat
Ingredients: 6 peppercorns; 1 blade of mace; salt and pepper; 1 onion; 2 oz. butter or fat; 2 bay leaves; A breast of lamb; 1 dessertsp. roughly-chopped capers; 1 oz. flour; 1 pt. boiling stock or water

Preparation info

4–6
helpings, depending on the quantity of meat

Difficulty
Medium

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

About

Ingredients

A breast of lamb
1 onion
2 oz. butter or fat

Main course

Method

Prepare the meat and cut into 2-in. squares. Slice the onion, melt the fat, add the onion, bay leaves, cloves, mace, peppercorns, salt, pepper and meat. Cover and cook very gently for about ½ hr., stirring frequently. Add boiling stock or water and simmer for about 1½ hr. or until tender. Mix the flour

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Fricassee of Lamb

Ingredients

Method

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