Braised Loin of Lamb

Ingredients

• Bone the loin
• a few thin slices of bacon
• add vegetables
• pour in a quart water or broth
• two dozen small onions
• a bunch of parsley
• a quarter pound butter

Method

1. 1

   Line the bottom of a stewpan with bacon, add vegetables, and braise.

2. 2

   When done, take up the meat, dry it, and keep hot.

3. 3

   Strain and reduce the gravy to a glaze, glaze the meat, and serve on stewed peas, spinach, or cucumbers.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 356. The excerpt below is the record exactly as published.

Braised Loin of Lamb, — Bone the loin and line bottom of a stew- pan just large enough to hold it with a few thin slices of bacon, add vegetables and braise as above. When done take up the meat, dry it and place where it will keep hot. Strain and reduce the gravy to a glaze, with which glaze the meat and serve it on stewed pease, or spinach or stewed cucumbers. Braised Shoulder of Lamb is nice if first larded with strips of fat bacon, 'highly seasoned with pepper, salt and chopped parsley (see direction for larding) ; then roll the meat round, tie it up and put in stewpan with a quarter pound but- ter, over a slow fire, stirring occasionally until a light golden color ; pour in a quart water or broth, add two dozen smsQl onions and a Dunch of parsley

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