Braised Shoulder of Lamb

Ingredients

• a shoulder of Lamb
• a lump of butter
• seven or eight small onions
• a bundle of chopped parsley
• lqt. of broth

Method

1. 1

   Bone a shoulder of Lamb, lard it with bacon-fat, roll and tie it.

2. 2

   Braise gently in butter until browned.

3. 3

   Add onions, parsley, and broth, simmer until onions are tender.

4. 4

   Serve with reduced cooking liquor over the Lamb.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 208. The excerpt below is the record exactly as published.

a lump of butter, and braise gently over a slow clear fire till browned all over. Put in seven or eight small onions, a bundle of chopped parsley, and lqt. of broth, keep the saucepan by the side of the fire, and let the contents simmer till the onions are tender. Put the meat on a hot dish, cut off the string, and garnish with the onions. Boil the cooking-liquor till reduced to a thick gravy, then pour it over the Lamb, and serve. (2) Remove the bone from a shoulder of Lamb, leaving only the knuckle-bone, sawing this off about 2in. below the knuckle. Tie the shoulder in a round shape, sprinkle it with salt, put it in a braising-stewpan, cover with mirepoix, and let it simmer till done ; then glaze it, place it on a layer of cooked mixed vegetables on a hot dish, and tie a paper frill round the knuckle-bone. Strain and reduce some good gravy, pour it in a sauceboat, and serve with the Lamb. (3) Stuffed. — Bone a shoulder of Lamb, leaving only the knuckle-bone ; take out a little of the meat from the shoulder, trim, chop, and pound it, mix with it some veal stuffing and a few table-spoonfuls of sweet herbs ; fill the shoulder with this preparation, and sew it up, making it as round as possible. Spread the bottom of a long-shaped stewpan with some trim- mings of bacon and minced vegetables, put in the shoulder, season with salt and pepper, and moisten to a third of its height with wine and broth, mixed in equal quantities ; braize and baste it over a clear fire, giving it an even colour. When cooked, take the shoulder out, put it on a hot dish, and having trimmed the knuckle-bone put a paper ruffle round it. Pass the stock in which they were cooked through a fine hair sieve, skim off the fat, and reduce to half-glaze. Serve the sauce separately in a boat. Braised Shoulder of Lamb a l’Africaine. — Take a shoulder of Lamb

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