Curry of Lamb with Asparagus Tops

Ingredients

• three pounds of shoulder of lamb
• two tablespoonfuls of salt
• one teaspoonful of pepper
• six small onions
• half a pint of roux blanc
• four egg yolks
• the juice of half a lemon
• one pint of cooked asparagus-tops

Method

1. 1

   Cut lamb into pieces, wash, and boil.

2. 2

   Strain and season with salt, pepper, onions, and a bouquet.

3. 3

   Cook for 40 minutes.

4. 4

   Combine the strained liquor with roux blanc, then add egg yolks and lemon juice.

5. 5

   Pour over lamb and add asparagus, being careful not to boil again.

6. 6

   Serve with rice.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 192. The excerpt below is the record exactly as published.

urry of Lamb, with Asparag-us4ops. — Have three pounds of shoulder of lamb cut into pieces about two inches square. Wash well in fresh water, drain, put into a saucepan, and cover with fresh water. Let it come to a boil, then strain through a colander, and wash again in water. Place the pieces in a saucepan, covering them with boiling water; 252 THE TABLE. season with two tablespoonfuls of salt, one teaspoonful of pepper, six small onions, and a bouquet (No. 254). Put the lid on, and cook forty minutes. Then strain off the liquor into another saucepan containing half a pint of roux blanc (No. 135), stirring well until it boils, and then let it stand on the corner of the stove. Break into a separate bowl four egg yolks with the juice of half a lemon, beaten well together. Add this to the sauce, dropping it in little by little, and stirring continually. Pour all over the lamb, and add one pint of cooked asparagus-tops

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