Breaded Lamb Roast

Ingredients

• 4 lbs. of lamb quarter
• 1 % cups of sour cream
• 1 tbsp. of flour
• 2 eggs
• 1 tbsp. of lemon juice
• Finely sifted roll crumbs
• % lb., of butter
• 1 cup of water

Method

1. 1

   The meat is pounded, rubbed with salt and pepper, then rolled in beaten egg and bread crumbs.

2. 2

   Heat the butter and fry the meat quickly on top of the stove, then put it into the oven, basting it often and adding the cream in spoonfuls, also a little water, if the butter should get too brown.

3. 3

   Cook in slow heat for 1.5 hours until the roast looks golden yellow; then serve.

4. 4

   For the gravy, stir 1 tablespoonful of flour into the butter, add water, cook and strain.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 34. The excerpt below is the record exactly as published.

BREADED LAMB ROAST. Quantity for 6 Persons. 4 lbs. of lamb quarter 1 % cups of sour cream Salt, pepper 1 tbsp. of flour 2 eggs 1 tbsp. of lemon juice Finely sifted roll crumbs 1 cup of water % lb., of butter

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