Fricassee of Lamb

Preparation info

  • 4–6

    helpings, depending on the quantity of meat
    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


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


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