Epaule d'Agnau Bonne Femme
From A second Dudley book of cookery and other recipes, 1914
Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 43. The excerpt below is the record exactly as published.
EPAULE D’AGNEAU BONNE FEMME FRY in butter a small shoulder of house lamb. This done, transfer it to a fireproof earthen- ware dish with ten or twelve small onions browned in butter and three or four medium-sized potatoes
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