Loin of Lamb Stewed in Butter (Entrée) from Modern Cookery for Private Families by Eliza Acton
Wash the joint, and wipe it very dry; skewer down the flap, and lay it into a close-shutting and thick stewpan or saucepan, in which three ounces of good butter have been just dissolved, but not al...
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Ingredients
- salad
- brown gravy
- mint sauce
- soubise sauce
- cucumber
- asparagus
- butter
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