Breast of Lamb, Broiled

Ingredients

• two breasts of lamb, weighing about 1 lbs. each
• three quarts of cold water
• one teaspoonful of salt
• one salt-spoonful of black pepper
• one large, red onion
• two medium-sized carrots
• one white turnip
• a bouquet of two leeks
• three sprigs of parsley
• one white branch of celery
• one small bay-leaf
• half a teaspoonful of salt
• half a salt-spoonful of pepper
• two table-spoonfuls of butter

Method

1. 1

   Put lamb breasts in a kettle with cold water, bring to boil and skim.

2. 2

   Season with salt, pepper, onion, carrots, turnip, leeks, parsley, celery, and bay-leaf.

3. 3

   Cook for two hours, then trim meat and season with salt and pepper.

4. 4

   Rub with melted butter, coat with breadcrumbs, and broil for eight minutes on each side.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 257. The excerpt below is the record exactly as published.

one salt-spoonful of black pepper. Mix everything well ; fill up the inside of the shoulder very full. Stitch it, place it in a roasting- pan with one gill of broth, 229 Braised Lamb MUTTON Lamb Cutlets roast it for an hour, then add the remaining stuffing in the roast-pan all around the meat. Cook forty-five minutes longer. After the first thirty minutes, baste every fifteen minutes. Serve the stuffing around it. Braised Lamb. — Wipe a hind-quar- ter with a damp towel ; slice one carrot, one onion, and one turnip in the bottom of a braising-pan ; add a stalk of celery, a bunch of sweet herbs, a sprig of parsley, and six whole cloves. Lay the lamb quarter on top of the vegetables, pour over a pint of stock, and dredge with salt. Put on the lid of the pan, set in a hot oven, and let cook ten minutes to every pound of meat. When done, take up on a heated dish ; strain the gravy, and season it with a table- spoonful each of Worcestershire sauce and mushroom catsup. Pour around the dish, and serve with currant jelly. Breast of Lamb, Broiled. — Put two breasts of lamb, weighing about I lbs. each, in a soup -kettle together with three quarts of cold water. Put on the fire and watch for the boiling- point, to skim well. Season afterwards with one teaspoonful of salt, one salt- spoonful of black pepper, one large, red onion with two cloves stuck in it, two medium -sized carrots, one white turnip, a bouquet of two leeks, three sprigs of parsley, one white branch of celery, one small bay-leaf. Cook for two hours. Lift the meat from the kettle, take the bones out, and trim the meat neatly all around. Sprinkle on both sides half a teaspoonful of salt, half a salt -spoonful of pepper. Melt in a cup two table-spoonfuls of butter

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