Stewed Leg of Lamb with White Sauce (Entrée)*

Preparation info
    • Difficulty


    • Ready in

      1 hr 15

Appears in

By Eliza Acton

Published 1845

  • About


Choose a small plump leg of lamb, not much exceeding five pounds in weight; put it into a vessel nearly of its size, with a few trimmings or a bone or two of undressed veal if at hand; cover it with