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Escalloped Lamb
From The household cook book, 1902
Serves 1
Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 107. The excerpt below is the record exactly as published.
ESCALLOPED LAMB.— Chop coarsely, cold lamb, either baked or boiled, and put a layer in a pudding^dish with a sprinkle of salt and pepper, and little bits of butter, then a layer of bread crumbs, and thus fill the dish, having a layer of crumbs on the top; fill the dish with hot water
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