To stew a Loin or Rack of Mutton, or any Joint otherways: I

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Chop a Loin into steaks, lay it in a deep dish or stewing pan, and put to it half a pint of Claret or White-Wine, as much water, some Salt and pepper, three or four whole Onions, a faggot of sweet Herbs bound up hard, and some large Mace; cover them close, and stew them leisurely the space of two hours, turn them now and then, and serve them on sippets.