Stewed Meats

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

About

'Brilliant app for foodies'

'Spotify of cookbooks'

In this section

To Stew a Rump of Beef

Ragoût of Beef

Berkshire Jugged Steak

To Dress a Leg of Mutton à la Royale

Lancashire Hot Pot

Haricot of Mutton

Kidneys in Onions

Stewed Lambs’ Kidneys

To Stew Mutton or Veal in Broth

(1) Blanquette of Veal

(2) Blanquette of Veal (to use up cold cooked veal)

A Simple Fricassée of Veal

Ragoût of Veal or Lamb

Ragoût of Veal

The Hams of the English Counties

To Boil Ham or Gammon

To Bake a Cured Ham

Braised Cooked Ham

Ham Stuffed with Apricots

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