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Breast of Lamb, Grilled
From Harper's cook book encyclopædia, 1902
Serves 1
Garnish with currant jelly and serve with caper sauce.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 258. The excerpt below is the record exactly as published.
le. Breast of Lamb, Grilled. — Score the top, brush over with the beaten yolk of an egg, dredge with salt and pepper, cover with a layer of bread- crumbs, and set in the oven; baste every fifteen minutes with butter
Cook this with the app: pantry check, scaling, and the assistant.