Broiled Breast of Lamb

Ingredients

• a breast of lamb weighing about three pounds
• two table-spoonfuls of butter
• two of flour
• one table-spoonful of chopped onion
• one table-spoonful of salt
• half a teaspoonful of pepper
• two cloves
• a bay leaf
• a sprig of parsley
• a table-spoonful of lemon juice
• a generous pint of water

Method

1. 1

   Bone the meat and lay it flat in a stew-pan with bones on top.

2. 2

   Cook butter and onions, add flour, then water and seasoning.

3. 3

   Simmer for an hour and a half, then broil for ten minutes.

4. 4

   Season with butter, salt, and pepper.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 138. The excerpt below is the record exactly as published.

Broiled Breast of Lamb. Use a breast of lamb weighing about three pounds, two table-spoonfuls of butter, two of flour, one table- spoonful of chopped onion, one table-spoonful of salt, half a teaspoonful of pepper, two cloves, a bay leaf, a sprig of parsley, a table-spoonful of lemon juice, and a generous pint of water

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