Name: Mendip White Lamb
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 4 lamb steaks, each ½ to ¾ inch (1 to 2 cm) thick, from the fillet end of the leg (these are not a usual cut today but the butcher may cut them if asked); 2 strips lemon peel; ½ teaspoon garlic salt or 1 garlic clove, crushed; A bouquet garni, made of 2 sprigs rosemary, 3 or 4 of thyme and 3 or 4 of marjoram; ½ teaspoon mace; 2 tablespoons (30 g) butter; 1¼ cups (3 dl) milk; ¼ cup (30 g) flour; ⅜ cup (0.9 dl) double cream; Salt; ½ teaspoon white pepper; 1 tablespoon finely chopped parsley

Preparation info

Serves
4

Difficulty
Medium

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

This is an unusual way of cooking lamb. The recipe appears in a manuscript from a manor house between Cheddar and Priddy and dates from the early eighteenth century. It is recommended as a good dish for a dinner for visiting friends. In this kind of household a pie, a roast of pork, a dish of chickens and one of peas might be set on the table with the lamb. A second course of one or two lighter savoury dishes and some jellies and a syllabub would follow.

Ingredients

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Ingredients

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