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This is an excellent one-pot meal and very popular with us Royalists back East. It has the virtue of minding itself, once it goes on the boil.
Serves 16 6 Lb boneless lamb, cubed 1/2 cup flour 1/4 cup oil 1 quart stock 4 lemons, peeled and sliced 4 tbs sugar 2 tsp salt 1/2 tsp coarse pepper or peppercorns handful currants or sultanas 4 tbs cider vinegar (or verjuice, if you have it) bread slices Dredge lamb in flour and brown in oil in large (4 gallon) iron pot. Add stock, sliced lemons, sugar, salt and pepper . Simmer until tender 1-2 hours. Stir in currants or sultanas and cider vinegar 10-15 minute before serving. Slice the bread and place in bowls, ladeling the stew on top. Fancy cooks may make sippets by grilling or toastin the bread before serving with stew. |
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