To stew steaks of mutton is a traditional Elizabethan recipe for a classic dish of thin mutton steaks taken from the leg cooked in ale with onions and butter. The full recipe is presented here and I hope you enjoy this classic Elizabethan version of: To stew steaks of mutton.
To F;tewe F;tekes of mutton.
Take a legge of mutton, and cot it in F;mall F;lices, and put it in a chafer, and put thereto a pottel of ale, and F;come it cleane then putte thereto F;euen or eyghte onions thyn F;lyced, and after they haue boyled one houre, putte thereto a dyF;he of F;wete butter, and F;o lette them boyle tyll they be tender, and then put therto a lyttle pepper and F;alte.
Modern Redaction
Ingredients:
1kg mutton (or lamb) leg steaks, cut into strips
500ml bottle of good quality ale, porter or stout
2 large onions, sliced into rings
50g unsalted butter
salt and freshly-ground black pepper, to taste
Method:
Combine the meat and onions in a casserole dish. Pour over the beer then bring to a simmer. Skim any scum from the surface then add the butter. Reduce to a simmer and cover the casserole with a tight-fitting lid. Cook gently for about 40 minutes, or until the meat is very tender.
Season to taste with salt and black pepper, then serve.
