Stewed Lamb

Preparation info

  • 6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1½–2 lb. loin, neck or breast
  • 1 oz. dripping
  • a few <


Trim the meat and cut into portions suitable for serving. Heat the dripping in a stewpan and put in the meat, diced vegetables, and the bouquet garni and mint tied in muslin. Cover closely and cook very gently for 10 min., stirring occasionally. Add stock or water just to cover the meat, cover closely and simmer gently until tender (about 2 hr.). About ½ hr. before cooked, add the peas a few at