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Forequarter of Lamb, A L'Hotel
From Twentieth century home cook book, 1905
Serves 1
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 64. The excerpt below is the record exactly as published.
FOREQUARTER OF LAMB, A L'HOTEL. Take a forequarter of lamb and cover with the caul ; when the meat is done, it will be a light gold color, then put a quarter of a pound of Maitre d'hotel butter into a pan, and as it melts add about half a pint of cream
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