Boned Stuffed Leg of Lamb a la Ericsson Hammond

Ingredients

• a small young leg of lamb
• three cups of the forcemeat
• one cup of finely cooked mashed onions
• three tablespoonfuls of grated cheese

Method

1. 1

   Remove the bone from the lamb and cook it with onions, pepper, salt, and carrots until tender.

2. 2

   Press the meat, mix forcemeat with onions and cheese, cover the lamb, and bake until hot.

3. 3

   Glaze and garnish with vegetables.

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 93. The excerpt below is the record exactly as published.

Boned Stuffed Leg of Lamb a la Ericsson Hammond Gigot desosse iarci a 1’ Ericsson Hammond Secure a small young leg of lamb; remove the bone, wash it, and put it in sufficient hot water to cover it, onions, pepper, salt, carrots, and let it cook until it is tender. Leave in the juice until it begins to cool, then put it in a press and press it. In the meantime prepare a thick heavy chicken forcemeat; add to three cups of the forcemeat one cup of finely cooked mashed onions and three tablespoonfuls of grated cheese

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