Loin of Lamb Stewed in Butter (Entrée)

Preparation info

    • Difficulty

      Medium

    • Ready in

      2 hr 30

Appears in

Modern Cookery for Private Families

By Eliza Acton

Published 1845

  • About

Method

Wash the joint, and wipe it very dry; skewer down the flap, and lay it into a close-shutting and thick stewpan or saucepan, in which three ounces of good butter have been just dissolved, but not allowed to boil; let it simmer slowly over a very gentle fire for two hours and a quarter, and turn it when it is rather more than half done. Lift it out, skim and pour the gravy over it; send asparagus, cucumber, or soubise sauce to table with it; or brown gravy, mint sauce, and a salad.