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“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."”
READY IN:
1hr 40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Bone the lamb, trimming off any skin or excess fat. Cut into thin slices across the grain.
  2. Place meat in a heavy pan with the beer and onions. Cover and simmer for an hour.
  3. Add the salt, pepper, butter and vinegar (if using) and continue simmering for 30 minutes, or until tender.

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