Braised Shoulder of Lamb

Ingredients

• a nice shoulder of lamb or young mutton
• 1 tablespoonfol seasoning salt
• 3 strings
• 4 ounces of salt pork
• 3 sliced onions
• 1 carrot
• sufficient boiling water

Method

1. 1

   Remove bones from lamb, season, roll up, and tie securely.

2. 2

   Cover bottom of a saucepan with salt pork, onions, carrot, and bones.

3. 3

   Lay meat on top, add boiling water to nearly cover, cover tightly, and boil slowly for about 2 hours.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 201. The excerpt below is the record exactly as published.

carrot, a small bouquet, and 1 pint of veal or chicken broth, cover with buttered paper, roast 30 minutes, and baste often. When done lay the sweetbreads on a warm dish. Let 1 tablespoonful butter get light brown ; add 1 tablespoonful corn- starch, stir and cook 2 minutes ; add IY2 cupf uls chicken or veal broth, and the gravy from pan; cook 5 minutes,* strain through cheese cloth into a clean saucepan ; add Ys teaspoonf ul beef extract, a little salt and pepper ; return the sauce to the fire and cook slowly 800 MEATS. 10 minutes, removing all scum that rises, ponr the sance over the sweetbreads, garnish with triangles of fried bread, and serve. LAMB. Braised Shoulder of Lamb. — Bemove the bones from a nice shoulder of lamb or young mutton, season with 1 tablespoonfol seasoning salt, roll up, and tie securely with 3 strings into a perfect round roll. Take a saucepan large enough to receive the meat, cover its bottom with 4 ounces of salt pork, 3 sliced onions, 1 car- rot, and the bones from the meat ; lay the meat on top, add suffi- cient boiling water

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