nut-freeegg-freesoy-freefish-freeshellfish-free
Curried Lamb’s Pluck
From The encyclopaedia of practical cookery, 1892
Serves 4
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
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 244. The excerpt below is the record exactly as published.
Curried Lamb’s Pluck. — (1) Clean two white Lamb’s Plucks; line the bottom of an earthen stockpot with thin rashers of fat bacon, put in the plucks, with a bunch of parsley and sweet herbs and a large onion stuck with two or three cloves, pour in white wine to three-parts the height of the meat, season with pepper and salt, and cover with layers of bacon ; put the stockpot over the fire till the wine begins to bubble, then move to the side or on to some warm ashes, cover with a soup-plate, and stew the plucks gently for four hours. When cooked, drain the plucks on a sieve and arrange them on a hot dish ; skim the fat off the cooking-liquor, mix a breakfast-cupful of rich gravy with it, and boil up. Work 1 table-spoonful of butter together with 1 table-spoonful of flour, put it into the sauce with some curry powder, and stir till thick and cooked. Pour the sauce over the plucks and serve. (2) Clean and blanch very white two or three plucks ; line a stewpan with thin slices of bacon, put in the plucks, with a large onion stuck with four cloves, a bunch of sweet herbs, and a few sprigs of parsley, season with salt
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.