Ballotin of Lamb with Peas

Ingredients

• a shoulder of spring lamb weighing about two and a half pounds
• half a tablespoonful of salt
• the same quantity of pepper
• a carrot cut in slices
• an onion cut in slices
• a pint of broth
• half a pint of Espagnole sauce
• a pint of hot, boiled, green peas

Method

1. 1

   Bone the lamb shoulder, season, and boil briefly.

2. 2

   Lard the top and brown in a saucepan with lard-skin, carrot, and onion.

3. 3

   Moisten with broth and Espagnole sauce, then cook in the oven for 45 minutes.

4. 4

   Strain the sauce over peas, cook briefly, and serve with the ballotin on top.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 192. The excerpt below is the record exactly as published.

Ballotin of Lamb with Peas. — Bone a shoulder of spring lamb weighing about two and a half pounds. Let the end bone remain for a handle. Season with half a tablespoonful of salt, and the same quantity of pepper. Sew it up with a needle, fasten it firmly, and boil two or three minutes in the stock-pot. After letting it cool, lard the top with a larding needle as for a fricandeau, and place it in a saucepan with a piece of lard- skin, a carrot and an onion cut in slices. Brown slightly for six minutes; then moisten with a pint of broth (No. 99) and half a pint of Espagnole sauce (No. 157); cook in the oven forty-five minutes, take it out, and strain the sauce over a pint of hot, boiled, green peas

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