Ballotins of Lamb with Peas

Ingredients

• a shoulder of Lamb weighing about 2|lb.
• 1 table-spoonful of salt
• the same quantity of pepper
• 1 pint of broth
• J pint of Spanish sauce
• 1 pint of hot boiled green peas

Method

1. 1

   Bone the shoulder of lamb, season with salt and pepper, sew it up, and boil for two or three minutes.

2. 2

   After cooling, lard the top and place it in a saucepan with pork skin, carrot, and onion.

3. 3

   Brown slightly for six minutes, then moisten with broth and Spanish sauce, and cook in the oven for forty-five minutes.

4. 4

   Strain the sauce over the peas and cook for two more minutes.

5. 5

   Serve the ballotin on top of the peas.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 205. The excerpt below is the record exactly as published.

Ballotins of Lamb with Peas. — Bone a shoulder of Lamb weighing about 2|lb., letting the end bone remain for a handle ; season with \ table-spoonful of salt and the same quantity of pepper. Sew it up with string, fasten firmly, and boil for two or three minutes in the stockpot. 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 pork skin, a carrot, and an onion cut in slices. Brown slightly for six minutes, then moisten with 1 pint of broth and J pint of Spanish sauce, cook in the oven for forty-five minutes, take it out, and strain the sauce over 1 pint of hot boiled green peas

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