Braised Lamb with Tomato Sauce

Ingredients

• Have the butcher remove the bones from a breast of lamb.
• Season it well with pepper and salt.
• Put 2 tablespoons of butter in the braising pan
• 1 onion
• 1 slice of carrot
• 1 turnip all cut fine

Method

1. 1

   Stir well, put in the lamb with a thick dredging of flour, cover and set back where it will cook slowly for an hour.

2. 2

   Baste often.

3. 3

   Remove string from meat.

4. 4

   Strain the gravy and pour over the meat.

5. 5

   Serve very hot with tomato sauce.

6. 6

   The bones should be put in the pan with the meat to improve the gravy.

As published

This recipe was extracted from Historic Paxton, her days and her ways, 1722-1913 (1913) by Helen Bruce Wallace, page 56. The excerpt below is the record exactly as published.

Braised Lamb with Tomato Sauce (Mrs. Bellett Lawson.) Have the butcher remove the bones from a breast of lamb. Season it well with pepper and salt. Roll and tie firmly. Put 2 tablespoons of butter in the braising pan and when melted add 1 onion, 1 slice of carrot and 1 turnip all cut fine

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