Breast of Lamb With Tomato Sauce
From Standard Paper-Bag Cookery, 1912
Best done the day before.
Presented as published in 1912. 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 Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 29. The excerpt below is the record exactly as published.
Breast of Lamb With Tomato Sauce.— Get three pounds breast of lamb, boil until tender, and slip out the bones. This is best done the day before you are to bag it. Half an hour before serving, egg, crumb, season and put in a well greased bag
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