Fried Fillets of Lamb

Ingredients

• Procure a fine tender leg of Lamb
• six even steaks
• §oz. of butter
• Prepare i pint of bearnaise sauce
• a pinch of salt
• a pinch of pepper

Method

1. 1

   Bone the leg of lamb and cut out six even steaks.

2. 2

   Season with salt and pepper.

3. 3

   Heat butter in a frying-pan, add steaks, and cook for two and a half minutes on each side.

4. 4

   Serve on a hot dish with bearnaise sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 215. The excerpt below is the record exactly as published.

Fried Fillets of Lamb. — Procure a fine tender leg of Lamb, bone it with a sharp knife so as to detach the meat from the knuckle, beginning from the hip side downwards. Cut out from this six even steaks, lin. thick by 2 Jin. in diameter, pare them, and with a small keen knife remove any sinews that may adhere. Lay them on a cold dish, and season with a pinch each of salt and pepper, rolling them well, so that the seasoning may be equally distributed. Put §oz. of butter into a frying-pan, set it on a brisk fire, add the steaks immediately, being careful that they do not lay one on top of the other, and cook very briskly for two-minutes-and-a-half on each side. Prepare i pint of bearnaise sauce, pour it on a hot dish, dress the six steaks, one overlapping the other, and serve immediately. Fried Lamb Chops. — (1) Pare six fine Lamb chops, and split them through the centre. Fill the insides with a very fine salpi^on, season with 1 pinch of salt and j pinch of pepper

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