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Braised Shoulder of Lamb a la Kouennaise
From The encyclopaedia of practical cookery, 1892
Serves 1
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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 209. The excerpt below is the record exactly as published.
Braised Shoulder of Lamb a la Kouennaise. — Braise a shoulder of Lamb as for Braised Shoulder of Lamb a l’Africaine. Cut three medium-sized turnips the shape of a large clove of garlic, and put them in a saute-pan with loz. of butter, and 1 teaspoonful of powdered loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.