Braised Shoulder of Lamb
From Consult me, 1902
Serves 4
Serve with sorrel sauce.
Presented as published in 1902. 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 Consult me (1902) by Robert Kemp Philp, page 282. The excerpt below is the record exactly as published.
Bone a shoulder of lamb, and fill it up with forcemeat ; braise it two hours
Cook this with the app: pantry check, scaling, and the assistant.