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Broiled Lamb Breast

Name: Broiled Lamb Breast
Yield: 1 servings
Ingredients: Trim a breast of lamb; a bunch of sweet herbs; an onion stuck with one or two cloves; two ounces of loaf sugar; a quarter of a pint of vinegar; a pinch of cayenne; a wine-glassful of claret

From Cassell's dictionary of cookery, 1892

Serves 1

Time is about an hour and a half to simmer the lamb; broil until browned. Sufficient for three or four persons.

Presented as published in 1892. 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

Nutrition per serving

902Calories

28 gProtein

71 gCarbs

53 gFat

Full nutrition (33 nutrients)

Calories902 kcal

Protein28 g

Carbohydrates71 g

Fiber2.6 g

Sugars63 g

Total Fat53 g

Saturated Fat23 g

Monounsaturated Fat21 g

Polyunsaturated Fat4.1 g

Cholesterol126 mg

Sodium108 mg

Potassium564 mg

Calcium66 mg

Iron2.8 mg

Magnesium49 mg

Phosphorus291 mg

Zinc5.2 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.6 mcg

Vitamin B60.4 mg

Vitamin B123.6 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)10 mg

Folate54 mcg

Choline9.2 mg

Caffeine0 mg

Water360 g

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 793. The excerpt below is the record exactly as published.

Trim a breast of lamb, and put it into a stewpan with as much stock as wiU just cover it. Add a bunch of sweet herbs and an onion stuck with one or two cloves, and let it sinmier very gently until it is sufficiently tender to remove the bones, then take these out. Sprinkle a little pepper and salt over the meat, brush it over twice with egg and bread-crumbs, to which, if liked, a little chopped parsley can be added, or a tea-spoonful of powdered herbs, and broil it over a clear fire. When it is brightly browned on one side, turn it carefully to brown the other ; serve on a hot dish, and send the following LAM (354 ) LAM sauce to table in a tui-een : — Put two ounces of loaf sugar and a quarter of a pint of vinegar into a saucepan, let them simmer imtil the sugar is dissolved, then add a, pinch of cayenne, and a wine-glassful of claret

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