A Dainty Dish
From The white ribbon cook book, 1894
Serves 1
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 34. The excerpt below is the record exactly as published.
A Dainty Dish — For a dainty dish of cold meat, boil a leg of lamb in water enough to cover, to which add a handful of cloves and whole allspice and a stick or two of cinnamon
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