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Christmas Pudd
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2 lb leg of lamb or mutton
1 pint dark beer or ale
2 onions, thinly sliced
1 tsp salt
pepper to taste
2 Tbsp butter
Bone the lamb, trimming off any skin or excess fat. Cut into thin slices
across the grain. Place in a heavy pan with the beer and onions, cover and
simmer for an hour. Add the salt, pepper and butter and continue simmering
for 30 minutes, or until tender. Though it's not in the recipe, I've found
that adding 1/2 tsp or so of malt vinegar or cider vinegar really sparks up
the dish. Serve with fingers of fried bread.
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Salad
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Pigeon Jellie of Fyshe Griddled Trout with Herbs A Grete Pye Jugged Hare
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