Breast of Lamb, Boned and Stuffed

Ingredients

• 1 breast of lamb
• ^ grated lemon rind
• A dust of nutmeg
• A dust of mint
• 2 small eggs
• 1^ oz. butter
• 1 oz. flour
• 4 tablespoonfuls bread crumbs
• 2 tablespoonfuls suet, minced
• J teaspoonful minced sweet herbs
• ^ do. do. parsley
• 1 do. do. salt
• 1 do. do. pepper
• 1 pint of water
• 1 onion

Method

1. 1

   Bone the breast of lamb carefully.

2. 2

   Make a forcemeat of bread crumbs, suet, herbs, parsley, nutmeg, mint, lemon rind, and eggs.

3. 3

   Spread this on the breast, roll up, and skewer.

4. 4

   Brown in butter, then brown onion and flour, adding water gradually.

5. 5

   Boil, then add the breast and bones, simmer for 1.5 hours.

6. 6

   Serve with peas and gravy.

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 15. The excerpt below is the record exactly as published.

BREAST OF LAMB, Boned and Stuffed (Entree). 1 breast of lamb ^ grated lemon rind A dust of nutmeg A dust of mint 2 small eggs 1^ oz. butter 1 oz. flour 4 tablespoonfuls bread crumbs 2 tablespoonfuls suet, minced J teaspoonful minced sweet herbs ^ do. do. parsley 1 do. do. salt J do. do. pepper 1 pint of water 1 onion

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