Prep 10 mins
Cook 1 hr 30 mins
Posted to the SCA_recipes Livejournal community. The vinegar is not in the original recipe, but gives the sauce a bit of spark. From "A Proper Newe Book of Cokerye," 1572. "Take a legge of mutton and cot it in small slices, and put it in a chafer, and put therto a pottell of ale, and scome it cleane then putte therto seven or eyghte onions thyn slyced, and after they have boyled one hour, putte therto a dyshe of swete butter, and so lette them boyle tyll they be tender, and then put therto a lyttel peper and salte."
- 2 lbs leg of lamb or 2 lbs mutton or 2 lbs beef round steak
- 1 pint dark beer or 1 pint ale
- 2 onions, thinly sliced
- 1 teaspoon salt
- ground black pepper, to taste
- 2 tablespoons butter
- 1⁄2 teaspoon malt vinegar (optional) or 1⁄2 teaspoon cider vinegar (optional)
- Bone the lamb, trimming off any skin or excess fat. Cut into thin slices across the grain.
- Place meat in a heavy pan with the beer and onions. Cover and simmer for an hour.
- Add the salt, pepper, butter and vinegar (if using) and continue simmering for 30 minutes, or until tender.