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Shoulder Of Lamb Grilled

(Practical Cookery.) - (The Most Valuable And Original Receipts)

The shoulder of lamb is good roasted plain, but is better cooked in the

following manner. Score it in checkers, about an inch long, rub it over

with a little butter, and the yelk of an egg; then dip it into finely

pounded bread crumbs; sprinkle on salt, pepper, and sweet herbs; roast

it till of a light brown. This is good with plain gravy, but better with

a sauce, made in the following manner. Take a quarter of a pint of the

drippings from the meat, mix it with the same quantity of water, set it

on the fire; when it boils up, thicken it with a little flour and water

mixed, put in a table spoonful of tomato catsup, the juice and grated

rind of a lemon; season it with salt and pepper.

Other Recipes

Shoulder Of Lamb Grilled

Half roast, then score, and season it with pepper, salt, and cayenne.

Broil it; reserve the gravy carefully; pass it through a sieve to take

off all fat. Mix with it mushroom and walnut ketchup, onion, the size of

a nut, well bruised, a little chopped parsley, and some of the good

jelly reserved for sauces. Put a good quantity of this sauce; make it

boil, and pour it boiling hot on the lamb when sent to table.

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