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Title: Lamb Casseroled in Ale W/ Prunes & Raisins (Scottish Eli
Categories: British Medieval Meat Casserole Lamb
Yield: 4 Servings
| ** British Measurements ** | ||
| 4 | Lamb steaks; about 1 1/2 lb | |
| 1 | oz | Butter |
| 1 | tb | Vegetable oil |
| 1 | lg | Onion; finely sliced |
| 1 | pt | Ale |
| 1/2 | tb | Fresh rosemary; chopped OR |
| 1/2 | ts | Dried rosemary |
| 1/2 | tb | Fresh thyme; chopped OR |
| 1/2 | ts | Dried thyme |
| 2 | tb | Fresh parsley; chopped |
| 1/2 | ts | Ground allspice |
| 3 | Whole cloves | |
| 2 | oz | Raisins |
| Salt & freshly milled pepper | ||
| 1 | oz | White breadcrumbs |
| 8 | oz | Prunes; stoned |
| 4 | sl | Wholemeal bread; toasted |
| Orange slices as garnish |
Heat the butter and oil in a heavy casserole dish and brown the lamb steaks quickly on both sides. Remove with a slotted spoon and set on one side. Reduce the heat and cook the onions in the remaining fat until soft. Replace the meat in the casserole and cover with ale. Add the herbs, spices, and raisins, then season with salt and pepper. Cover tightly with a lid and place in a moderate oven (350oF / 180oC / gas mark 4) for about 30 minutes. Add the breadcrumbs and prunes and return to the oven for a further 30 minutes, or until the lamb is tender. Check the seasoning and adjust as necessary, then serve each lamb steak on a slice of toast. Pour over the gravy and garnish with slices of orange, before serving.
Makes about 4 servings. ** A Book of Historical Recipes ** : by Sara Paston-Williams The National Trust of Scotland, 1995 ISBN = 0-7078-0240-7
Scanned and formatted for you by The WEE Scot -- pol mac Griogair ORIGINAL RECIPE::
To Make Stewed Steakes (dated from 1596 AD)
"Take a peece of Mutton, and cutte it in pieces, and wash it very cleane, and put it in a faire pot with ale, or with halfe Wine, then make it boyle, and skumme it cleyne, and put into your pot a faggot of Rosemary and Time, then some parsely picked fine, and some onyons cut round, and lit them all boyle together, and season it with sinamon and Ginger, Nutmeggs, two or three Cloves and salt, and so serve it on soppes and garnish it with fruite."
From: Fred Ball Date: 30 Nov 96 National Cooking Echo Ä
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