Baked Stuffed Lamb

Ingredients

• a very small whole Lamb
• 12oz. of butter
• three finely-chopped onions
• 1 teacupful of well-washed currants
• the same quantity of skinned pistachios
• 1 breakfast-cupfuls of rice
• season with pepper
• season with salt
• season with powdered cinnamon

Method

1. 1

   Boil the lamb for 15 minutes.

2. 2

   In a saucepan, melt butter and sauté onions until browned.

3. 3

   Add currants, pistachios, and minced liver and heart.

4. 4

   Wash rice, add to the mixture, season, and cook with lamb broth.

5. 5

   Stuff the lamb with the mixture, truss it, baste with onion juice, and roast in a quick oven until browned on both sides.

6. 6

   Serve with forcemeat balls.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 204. The excerpt below is the record exactly as published.

Baked stuffed Lamb. — Procure a very small whole Lamb, with the liver and heart, put it into a very large saucepan, minus the heart and liver, cover with water, and boil for fifteen minutes. Finely chop the heart and liver ; put 12oz. of butter into a saucepan, with three finely-chopped onions, toss them about over the fire till beginning to brown, then put in 1 tea- cupful of well-washed currants, the same quantity of skinned pistachios, and the minced liver and heart. Wash 1)- break- fast-cupfuls of rice in several waters, put it in with the liver, &c., season with pepper

Cook this with the app: pantry check, scaling, and the assistant.