Braised Shoulder of Lamb h, Pltalienne

Ingredients

• a nice shoulder of lamb
• 1 pound of parboiled salt pork
• 3 onions
• 1 carrot
• 1 even teaspoonful pepper
• 1 pint of broth
• 1 ounce butter
• 1 tablespoonful flour

Method

1. 1

   Wipe the lamb with a damp cloth, place in a saucepan with salt pork, onions, carrot, and pepper.

2. 2

   Cover with boiling water and boil slowly until done.

3. 3

   Remove, strain the broth, and place the meat in a baking pan with broth.

4. 4

   Roast for 20 minutes, basting often.

5. 5

   Melt butter, add flour, stir, then add gravy and sufficient broth to make sauce.

6. 6

   Boil for 3 minutes, serve meat with sauce.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 202. The excerpt below is the record exactly as published.

Braised Shoulder of Lamb h, Pltalienne.— Take a nice shoulder of lamb, wipe it off with a damp cloth ; place in a sauce- pan with 1 pound of parboiled salt pork, 3 onions, 1 carrot, a bou- quet, and 1 even teaspoonf ul pepper ; cover with boiling water and set over the fire, cover and boil slowly till done ; then remove, strain the broth, free it from fat ; place the meat in a baking pan, add Yt pint of broth and set in a hot oven, baste often, and roast 20 minutes. Melt 1 ounce butter in a saucepan, add 1 tablespoonful flour

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