Braised Lamb Breast (a la Milanaise)
From Cassell's dictionary of cookery, 1892
Serves 2
Time to simmer is from an hour and a half to two hours. Sufficient for three or four 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.
Take the skin fi-om a breast of lamb, and scald it for two or three minutes in boiling water. Drain it, and plunge it at once into cold water. Peel a lemon, cut it into thin slices, lay these on the breast, and afterwards cover it all over with bacon. Put the meat into a braising-pan, pour over it half a pint of nicely-flavoured stock, and let it simmer veiy gently until done enough. Have ready half a pound of boiled macaroni, put it on a hot dish, place the lamb upon it, and cover the whole with half a pint of good brown gravy
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.