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Forced Leg of Lamb
From Consult me, 1902
Serves 2
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
Nutrition per serving
510Calories
38 gProtein
9 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories510 kcal
Protein38 g
Carbohydrates9.4 g
Fiber0 g
Sugars2.3 g
Total Fat34 g
Saturated Fat15 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.4 g
Omega-30 g
Cholesterol456 mg
Sodium560 mg
Potassium754 mg
Calcium249 mg
Iron17 mg
Magnesium81 mg
Phosphorus559 mg
Zinc131 mg
Copper9.4 mg
Manganese1 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A163 mcg
Vitamin E3.9 mg
Vitamin K4.4 mcg
Vitamin B60.3 mg
Vitamin B1230 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.9 mg
Folate68 mcg
Choline436 mg
Caffeine0 mg
Water381 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 282. The excerpt below is the record exactly as published.
salt having been mixed with the water ; flour a thin white cloth, and wrap the leg in it, and boil it ; add a bundle of sweet herbs. It will require boiling 1 % hour. Serve with spinach, or French beans. Garnish with parsley, and thin slices of lemon. LAMB, LEG OF, to Force. — Slit the leg on the wrong side, and take out as much meat as possible, without cutting or cracking the outward skin. Pound this meat well with an equal weight of fresh suet; add 13 large oysters, and two anchovies boned, with salt, black pepper, mace, and nutmeg, and a little thyme and parsley, finely shred ; beat all well together, and mix it up with the yolks of three eggs
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