Breast of Lamb Braised and Broiled

Ingredients

• Breast of lamb
• Three pints of water
• Two onions
• Thyme
• Parsley
• Half a carrot
• Two bay leaves
• Half a turnip
• One egg
• Salt
• Pepper
• Breadcrumbs

Method

1. 1

   Cut the onions, carrot, and turnip into thin slices; put them into a stewpan with the bay leaves, parsley, and thyme; add the water and a quarter of a teaspoonful of salt.

2. 2

   Lay in the breast and let it simmer till it is tender and the bones come out easily.

3. 3

   Then take it from the pan, pull out all the bones, and press it between two dishes.

4. 4

   When cold season it with salt and pepper, egg and breadcrumb it lightly, and broil it gently over a moderate fire to a nice light brown colour, turning it very carefully.

5. 5

   Serve with gravy.

6. 6

   Tomato sauce or mint sauce may be handed with it.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 12. The excerpt below is the record exactly as published.

BREAST OF LAMB BRAISED AND BROILED Ingredients Breast of Iamb. Three pints of water. Two onions. Tliyme and parsley. Half a carrot. Two bay leaves. Half a turnip. One egg. Salt and pepper. Breadcrumbs. Cut the onions, carrot, and turnip into thin slices ; put them into a stewpan with the bay leaves, parsley, and thyme

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