Broiled Fore-Quarter of Lamb

Ingredients

• fore-quarter of lamb
• season with butter
• season with pepper
• season with salt
• a cup of cold milk
• a teaspoonful of finely chopped fresh parsley

Method

1. 1

   Take off the shoulder, lay on the gridiron, cut in two parts, cover with a tin sheet and weight, turn frequently, season with butter, pepper, and salt when done.

2. 2

   Serve with cream sauce made by heating butter, adding flour, stirring in milk, boiling, and seasoning.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 88. The excerpt below is the record exactly as published.

OIL THE FORE-QUARTER OF LAMB. Take off the shoulder and lay it upon the gridiron with the breast; cut in two parts, to facilitate its cooking; put a tin sheet on top of the meat, and a weight upon that; turn the meat around frequently to prevent its burning; turn over as soon as cooked on one side; renew the coals occa- sionally, that all parts may cook alike; when done, season with butter, pepper and salt’ — exactly like beefsteak. It takes some time to broil it well; but when done it will be found to be equal to broiled chicken, the MEATS. 137 flavor being more delicate than when cooked otherwise. Serve with cream sauce, made as follows: Heat a tablespoonful of butter in a saucepan, add a teaspoonful of flour and stir until perfectly smooth; then add, slowly stir- ring in, a cup of cold milk; let it boil up once, and season to taste with salt and pepper and a teaspoonful of finely chopped fresh parsley. Serve in a gravy boat, all hot. IAMB STEW. Cut up the lamb into small pieces (after removing all the fat) say about two inches square. Wash it well and put it over the fire, with just enough cold water to cover it well, and let it heat gradually. It should stew gently until it is partly done; then add a few thin slices of salt pork, one or two onions sliced up fine, some pepper and salt if needed, and two or three raw potatoes cut up into inch pieces. Cover it closely and stew until the meat is tender. Drop in a few made dumplings, made like short biscuit, cut out very small. Cook fifteen minutes longer. Thicken the gravy with a little flour moistened with milk. Serve. PRESSED IAMB. The meat, either shoulder or leg, should be put to boil in the morning with water just enough to cover it; when tender, season with salt

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