Florence White

To Stew Lambs’ Tails

Miss Wettin’s manuscript

Preparation info
    • Difficulty

      Medium

    • Ready in

      4 hr

Appears in
top 1000Good Things in England
Good Things in England

By Florence White

Published 1932

  • About

Ingredients

  • Lambs’ tails 6
  • some good clear gravy
  • shallots 2
  • capers a few

Method

  1. Blanch the lambs’ tails in salt and water.
  2. Put them in a cloth to dry.
  3. Put them in good clear gravy, and
  4. Stew them for 4 hours.
  5. Chop the shallots finely and add them to the capers.
  6. Dilute the flour with a little water and as the sauce boils thicken it.
  7. Cook for about 5 minutes.
  8. Season