Entree of Boiled Lamb
From The thorough good cook, 1895
Serves 1
A Modern Greek Dish.
Presented as published in 1895. 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 thorough good cook (1895) by George Augustus Sala, page 131. The excerpt below is the record exactly as published.
Entree of Boiled Lamb. {A Modern Greek Di,sli.) First prepare a broth made from the intestines of an Easter lamb, adding, if you like, a little gravy beef and a few herbs. Boil your lamb, and before serving bring the broth to boiling-point, and throw in three or four eggs which have been previously well beaten up Avith a whisk ; add the juice of a lemon. ThroAV this over the lamb, and decorate Avith sorrel and slices of lemon
Cook this with the app: pantry check, scaling, and the assistant.