Broiled Shoulder of Lamb

Ingredients

• shoulder of Lamb
• the beaten yolk of an egg
• 1 tablespoonful of flour
• 5 pint of water
• a small lump of butter
• the juice of half a lemon

Method

1. 1

   Boil the shoulder, score it, brush with egg yolk, season, and broil until browned.

2. 2

   Prepare a sauce with flour, water, butter, mushroom ketchup, and lemon juice.

3. 3

   Serve with the sauce.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 212. The excerpt below is the record exactly as published.

Broiled Shoulder of Lamb. — The shoulder of Lamb should first be boiled, then scored crosswise about lin. square. Brush it over with the beaten yolk of an egg, sprinkle salt, pepper, breadcrumbs, and dried parsley over, put it on a heated gridiron, and broil over a clear fire till lightly browned both sides. Mix 1 tablespoonful of flour with 5 pint of water, stir it over the fire till boiling, then add a small lump of butter ; when that is dissolved, mix in a little mushroom ketchup and the juice of half a lemon

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