To stewe stekes of mutton

PERIOD: England, 1545 | SOURCE: A Propre new booke of Cokery | CLASS: Authentic

DESCRIPTION: lamb stewed in ale and onions

To stewe stekes of mutton.

Take a legge of mutton and cutte it in small slices and put it in a chafer and put there to a pottell of ale / and scome it clene / then put therto seuen or eighte onions thin sliced / and after thei have boylde one houre put therto a disshe of swete butter and so let theim boyle till thei be tendre and then put therto a litle peper and salte.