Home › The Principles of Cookery › Lamb, Loin of, Stewed

Lamb, Loin of, Stewed

Take a loin of lamb, skewer down the flap, and put it into a saucepan, nearly its own size, with half a pint of good unseasoned stock, three ounces of butter, a dessert-spoonful of chopped mint-leaves, the strained juice of half a lemon, half a tea-spoonful of salt, and a quarter of a tea-spoonful of pepper. Cover the pan closely, and simmer gently for an hour and a half. Take out the meat, boil the sauce quickly for a few minutes, brown the meat before the fire or on the gridiron, serve as hot as possible, and pour the sauce over it. Probable cost, 1s. per pound. Sufficient for five or six persons.