Recipes > Meat > Lamb > Shoulder of Lamb a la Beige

Shoulder of Lamb a la Beige

Instructions

Braise your shoulder of lamb; that is, put it in a closely covered stewpan, in a good brown sauce or gravy with the vegetables, to be served with it. It is the lid being closed that makes the meat take some flavor from the vegetables. To do it in the Belgian way, take some good white turnips, wash them and scrape them, put small ones in whole, large ones cut in half. Take some small cabbages, trim off without leaves, cut them in half, remove the stalk, make a hollow in the center and fill it with forcemeat of any kind; but sausage meat is good. Place the stuffed cabbages round the meat to cook gently at the same time.

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Notes

Attributed to Madame Vershagen.

Source

The Belgian Cookbook (1915).


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