To Fry a Loin of Lamb

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Cut the Loin into thin Steaks, put a very little Pepper and Salt, and a little Nutmeg on them, and fry them in Fresh Butter; when enough, take out the Steaks, lay them in a Dish before the Fire to keep hot, then pour out the Butter, shake a little Flour over the Bottom of the Pan, pour in a Quarter of a Pint of boiling Water, and put in a Piece of Butter; shake all together, give it a Boil or two up, pour it over the Steaks, and send it to Table.

Note, You may do Mutton the same Way, and add two Spoonfuls of Walnut Pickle, or a little Vinegar.

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