Broiled Breast of Lamb

Ingredients

• 2oz. of butter
• five or six slices each of carrot
• turnip
• onion
• a bunch of thyme
• and parsley
• lqt. or more of water
• a little salt
• salt and pepper
• 2 table-spoonfuls of oil

Method

1. 1

   Heat a gridiron, grease it, and broil the breast of lamb until done.

2. 2

   Spread with butter mixed with pepper and salt.

3. 3

   Alternatively, simmer with vegetables, then broil after seasoning and breadcrumbing.

4. 4

   Serve with brown gravy.

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.

Broiled Breast of Lamb. — (1) Heat a gridiron over a clear fire, grease it with a little suet or fat, lay the breast of Lamb on it, and when well done one side turn it and finish cooking the other. Warm 2oz. of butter, work in a little pepper and salt, then spread it over the meat. Put the joint on a hot dish, and serve with mint sauce in a sauceboat. (2) Put five or six slices each of carrot, turnip, onion, and a bunch of thyme and parsley at the bottom of a stew- pan, lay the breast of Lamb on the vegetables, sprinkle in a little salt, and pour in lqt. or more of water, according to the size of the joint. When boiling, move the stew- pan to the side of the fire, and let the contents simmer till the breast is sufficiently tender for the bones to be easily removed ; then drain it, draw the bones, season the meat with salt and pepper, dip in beaten egg and then in bread- crumbs, put it on a hot gridiron over a clear fire, and broil both sides till done. Put the meat on a hot dish, pour a little rich brown gravy round, and serve with tomato sauce. (3) Remove the skin and sinews from two breasts of Lamb, and boil them in a little broth from which the fat has not been skimmed ; when tender, drain them, take away the rib- bones, and press the meat between two plates till cool. When ready to serve, sprinkle salt and pepper over, dip them in warmed butter, then in breadcrumbs, and broil over a clear fire for fifteen minutes, turning to do both sides. When cooked, arrange them on a hot dish, garnish with fried parsley, and serve with a sauceboatful of hot ravigote sauce. (4) Boil three medium-sized breasts of Lamb in the stock- pot for fifty minutes, or until the bones detach themselves. Take out the meat, put it under a heavy weight, and let it cool ; then pare neatly. Cut each breast into halves, place them on a dish, season with 1 heaped table-spoonful of salt, 1 teaspoonful of pepper, and moisten with 2 table-spoonfuls of oil

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