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Leg Of Lamb To Boil

(Meats And Vegetables.) - (The Lady's Own Cookery Book)







Divide the leg from the loin of a hind quarter of lamb; slit the skin

off the leg, and cut out the flesh of one side of it, and chop this

flesh very small; add an equal quantity of shred beef suet and some

sweet-herbs shred small; season with nutmeg, pepper, and salt; break

into it two eggs. Mix all well together, put it into the leg, sew it up,

and boil it. Chop the loin into steaks, and fry them, and, when the leg

is boiled enough, lay the steaks round it. Take some white wine,

anchovies, nutmeg, and a quarter of a pound of butter; thicken with the

yolks of two eggs; pour it upon the lamb, and so serve it up. Boil your

lamb in a cloth.











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