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.
Trim the lamb steaks of all skin and fat. Lay them overlapping in a casserole. Add the lemon peel, garlic salt or garlic, bouquet garni, mace,
Lift the steaks on to a flat dish and keep warm. Melt the butter in a saucepan, stir in the flour and slowly add the strained liquor in which the steaks cooked. Bring to the boil and stir in the cream. As soon as the sauce comes to the boil again, pour it over the lamb steaks, sprinkle with parsley and serve immediately.
©1980 The Estate of Elizabeth Ayrton