Stewed Mutton14

Hashed in Onion, Herb and Spiced Stock

Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • lb/675 g lean roast lamb, very finely chopped
  • 6 oz/

Method

Put all the ingredients in a pan, cover, and simmer for 10 minutes, shaking the pan from time to time, then serve.