Stewed Breast of Lamb is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic stew of breast of lamb pieces, cooked in stock and topped with mushrooms that's finished with sherry and thickened with a flour and butter paste. The full recipe is presented here and I hope you enjoy this classic British version of: Stewed Breast of Lamb.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
STEWED BREAST OF LAMB.
745. INGREDIENTS.—1 breast of lamb, pepper and salt to taste, sufficient stock, No. 105, to cover it, 1 glass of sherry, thickening of butter and flour.
Mode.—Skin the lamb, cut it into pieces, and season them with pepper and salt; lay these in a stewpan, pour in sufficient stock or gravy to cover them, and stew very gently until tender, which will be in about 1-1/2 hour. Just before serving, thicken the sauce with a little butter and flour; add the sherry, give one boil, and pour it over the meat. Green peas, or stewed mushrooms, may be strewed over the meat, and will be found a very great improvement.
Time.—1-1/2 hour. Average cost, 10d. per lb.
Sufficient for 3 persons.
Seasonable,—grass lamb, from Easter to Michaelmas.
Modern Redaction
Ingredients:
1 breast of lamb
salt and freshly-ground black pepper, to taste
enough medium stock to cover the meat
140ml sherry
2 tbsp butter mixed to a paste with 2 tbsp plain flour to act as a thickener (known as a beurre manié)
6 large mushroom caps (Portobello mushrooms, field mushrooms, Horse mushrooms or St George's Mushrooms)
Method:
Skin the lamb and cut the meat into pieces. Season these liberally with salt and black pepper before placing in a saucepan. Pour over sufficient stock to cover the meat then bring gently to a simmer. Cover the pan and cook gently for about 90 minutes, or until the meat is tender. About 20 minutes before the dish is due to be ready sit the mushrooms on top.
Just before serving, remove the mushrooms and meat from the pan and set aside to keep warm. Whisk the butter and flour thickening into the pan, adding a small piece at a time, then pour in the sherry. Bring to a boil, then take off the heat.
Arrange the mushrooms and meat in a serving dish, pour over the sauce and serve.
