Breast of Lamb a la Grecque

Ingredients

• the breasts of two lambs
• a farce made of one part veal suet
• a little mint and parsley
• pepper and salt to taste
• two yolks of eggs
• a little pale stock
• cook in the oven for an hour
• cover with buttered paper
• reduce the gravy one half
• a puree of spinach or green peas
• slices of stewed cucumber

Method

1. 1

   Bone the lamb breasts, fill with farce, and cook in stock covered with paper for an hour.

2. 2

   Skim fat, reduce gravy, and serve with puree of spinach or peas and cucumber.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 27. The excerpt below is the record exactly as published.

Breast of Lamb a la Grecque Take the breasts of two lambs, bone them ; make an incision in the thicker end and fill with a farce made of one part veal suet, a little mint and parsley, pepper and salt to taste, and two yolks of eggs. Have ready a little pale stock well flavoured with vegetables and a little Marsala ; cover with buttered paper, and cook in the oven for an hour, well basting constantly. When cooked, take up the meat, skim off fat, and reduce the gravy one half Serve with a puree of spinach or green peas round, and ornament with slices of stewed cucumber

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