Brochettes of Lamb

Ingredients

• a raw leg of Lamb weighing about 31b.
• two very finely-chopped shallots
• 1 teaspoonful of chopped chives
• 1 teaspoonful of parsley
• a crushed clove of garlic
• the juice of half a lemon
• 1 table-spoonful of salt
• 1 tea-spoonful of pepper
• 1/2 teaspoonful of nutmeg
• J pint of hot Colbert sauce
• pieces of salt pork

Method

1. 1

   Cut the leg of lamb into pieces, marinate with shallots, chives, parsley, garlic, lemon juice, salt, pepper, and nutmeg for two hours.

2. 2

   Skewer the pieces with salt pork, dip in breadcrumbs, and broil for four minutes on each side.

3. 3

   Serve with hot Colbert sauce.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 210. The excerpt below is the record exactly as published.

Brochettes of Lamb. Brochettes of Lamb. — Take a raw leg of Lamb weighing about 31b., remove the bone and pare off the skin, then cut it into several pieces of equal size. Put them in a vessel with two very finely-chopped shallots, 1 teaspoonful of chopped chives, 1 teaspoonful of parsley, and a crushed clove of garlic. For details respecting Culinary Processes, Utensils , Sauces, &c., referred to, see under their special heads. 808 THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Lamb — continued. Add the juice of half a lemon, 1 table-spoonful of salt, 1 tea- spoonful of pepper, and ^ teaspoonful of nutmeg'. Let them steep for about two hours, stirring at times ; then take the pieces out, run skewers through the centres, interlarding them with pieces of salt pork, dip the brochettes in bread- crumbs, and broil for four minutes on each side. Pour J pint of hot Colbert sauce

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