Braised Breast of Lamb

Ingredients

• a breast of Lamb
• one onion, chopped finely
• a slice of carrot
• a slice of turnip
• a lump of butter
• lqt. of boiling water or stock
• a sauceboatful of either tomato or bechamel sauce

Method

1. 1

   Cut out the bones from a breast of Lamb with a sharp-pointed knife, season the meat well with salt and pepper, then roll it up and tie it tightly round with twine.

2. 2

   Put chopped onion, carrot, and turnip in a braising-pan with butter, stir over a brisk fire for five minutes; then put in the Lamb, sprinkling it plentifully with flour.

3. 3

   Cover and cook slowly for half-an-hour; then pour in boiling water or stock, and let it cook slowly for one hour longer, basting frequently.

4. 4

   When ready, take the meat out, cut off the string, and put it on a hot dish.

5. 5

   Skim the fat off the gravy, strain it over the meat, and serve while very hot.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 207. The excerpt below is the record exactly as published.

Braised Breast of Lamb. — (1) Cut out the bones from a breast of Lamb with a sharp-pointed knife, season the meat well with salt and pepper, then roll it up and tie it tightly round with twine. Chop finely one onion, a slice of carrot, and a slice of turnip. Put them in a braising-pan with a lump of butter, and stir over a brisk fire for five minutes ; then put in the Lamb, sprinkling it plentifully with flour. Put the lid on, and stand the stewpan where the meat will cook slowly for half-an-hour ; then pour in lqt. of boiling water or stock, and let it cook slowly for one hour longer, basting it frequently. When ready, take the meat out, cut off the string, and put it on a hot dish. Skim the fat off the gravy, strain the latter over the meat, and serve while very hot, with a sauceboatful of either tomato or bechamel sauce

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