Cubby of Lamb with Asparagus Tops

Ingredients

• three and a half pounds of shoulder of lamb
• one and a half tablespoonfuls of salt
• three-quarters of a teaspoonful of pepper
• five small onions
• one-half pint of white sauce
• the yolks of four eggs
• the juice of half a lemon

Method

1. 1

   Cut lamb into two-inch squares, wash, and drain.

2. 2

   Boil in water, drain, and cover with boiling water, salt, pepper, onions, and a bouquet.

3. 3

   Cook for forty-five minutes.

4. 4

   Strain liquid into another saucepan with white sauce, stir until boiling, then keep warm.

5. 5

   Beat egg yolks with lemon juice, gradually stir into the sauce, and pour over the lamb.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 56. The excerpt below is the record exactly as published.

CUBBY OF LAMB WITH ASPABAGU8 TOPS. Mrs. M. F. Halsey, Newark, N. J. Cut three and a half pounds of shoulder of lamb in two-inch squares. Wash thoroughly and drain. Place in a saucepan with enough water to cover. Let them come to a boil. Drain and wash again. Then cover them with boiling water, one and a half tablespoonfuls of salt, three-quarters of a teaspoonful of pepper, five small onions, and a bouquet. Let all cook and steam for forty-five minutes. Strain the liquid into another saucepan with one-half pint of white sauce. Stir xm- til it boils and then stand where it will keep warm. Beat the yolks of four eggs and the juice of half a lemon

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