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Updated: May 13, 2025
Take a fine neck or breast of lamb, put it in stewpan with as much water as will cover it, add to it a bundle of sprew cut in pieces of two inches in length, a small head of celery cut small, and one onion, pepper, salt, and a sprig of parsley, let it simmer gently till the meat and sprew are tender; a couple of lumps of sugar improves the flavor; there should not be too much liquor, and all fat must be removed; the sprew should surround the meat when served, and also be thickly laid over it.
Cut some asparagus, or sprew, into half inch lengths, wash them, and throw them into half a pint of gravy made from beef, veal, or mutton thickened, and seasoned with salt, white pepper, and a lump of white sugar, the chops should be delicately fried and the sauce served in the centre of the dish.
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