Braised Shoulder of Lamb a l’Africaine

Ingredients

• a shoulder of Lamb weighing about 31b.
• 1 pinch of salt
• 1 pinch of pepper
• one sliced onion
• and carrot
• 1 pint of broth
• 1 pint of Spanish sauce
• three stuffed egg-plants
• £ pint of cooked okra gumbos

Method

1. 1

   Season the Lamb and brown it with onion and carrot.

2. 2

   Moisten with broth and Spanish sauce, cook for 45 minutes.

3. 3

   Garnish with stuffed egg-plants and okra, strain gravy over the Lamb.

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 l’Africaine. — Take a shoulder of Lamb weighing about 31b., season with 1 pinch each of salt and pepper, and tie it up. Place it in a saucepan with one sliced onion and carrot, and brown for six minutes. Moisten with 1 pint each of broth and Spanish sauce, and cook for forty-five minutes. Skim all the fat from the gravy, remove the shoulder to a hot dish, and untie it. Garnish the dish with three stuffed egg-plants and £ pint of cooked okra gumbos

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