Braised Lamb
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for four or five persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 792. The excerpt below is the record exactly as published.
Bone a shoulder of lamb, fill up the opening with forcemeat, skewer it secui-ely, and braise it for two hours over a slow fire. Serve on spinach or sorrel
Cook this with the app: pantry check, scaling, and the assistant.