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Directions:
Season the breast of mutton with salt, pepper, thyme and mace; let stew slowly with 1 onion and 2 cloves of garlic chopped. Add some chopped capers and mushrooms; cook until tender. Then thicken the sauce with flour mixed with a glass of wine and boil up. Serve hot with baked turnips.
The Most Popular Lamb Cookbooks
• Great Lamb Cookbook ("Australian Women's Weekly" Home Library)• Philadelphia Homestyle Cookbook• The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning and Cooking Today's Beef, Pork, Lamb and Veal• Meat Cookbook (Family Circle, Library of Creative Cooking)• The Home Kebob Cookbook - The Complete Guide to Kebobs from Main Dishes to Desserts• EVERYTHING WITH GROUND MEAT : OVER 50 INTERNATIONAL RECIPES FOR GROUND BEEF LAMB AND PORK• The Southern heritage beef, veal & lamb cookbook (The Southern heritage cookbook library)• The Heinz Book of Meat Cookery: Recipes for Appetizing Dishes of Beef, Lamb, Pork and Smoked Meats, Veal, Poultry, Fish• The Best Ever American Cookbook Over 200 Step-by-step Recipes with Over 800 Color Photographs• The Everything Indian Cookbook: 300 Tantalizing Recipes--From Sizzling Tandoori Chicken to Fiery Lamb Vindaloo (Everything: Cooking) |
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