Fore Quarter of Lamb to Roast

Ingredients

• three or four slices of bacon
• three ounces of clarified butter
• a thick covering of finely-grated bread-crumbs
• seasoned with pepper and salt
• seasoned with pepper and salt
• a little finely-minced parsley
• Squeeze the juice of a lemon over it before serving

Method

1. 1

   Prepare the joint as in the last recipe.

2. 2

   Skewer bacon to the outer side, brush clarified butter over the inner part, and cover with bread-crumbs seasoned with pepper, salt, and parsley.

3. 3

   Cover with buttered paper and roast over a clear fire.

4. 4

   Near the end, remove paper and bacon, baste with egg yolk mixed with gravy, add more bread-crumbs, and brown.

5. 5

   Serve with mint sauce.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 799. The excerpt below is the record exactly as published.

three or four slices of bacon securely to the outer side, brush three ounces of clarified butter over the inner part, and strew upon it a thick covering of finely- grated bread-crumbs, seasoned with pepper and salt, and a little finely-minced parsley. Cover FORE QUARTER OF LAMB. the whole with a large sheet of buttered paper, and lay the lamb down to a clear even fire. When nearly done, remove the paper and bacon, baste the meat with yolk of egg mixed with the gravy, throw some more bread-crumbs over it, and let it remain \mtil nicely browned. Squeeze the juice of a lemon over it before serving

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