Grilled Shoulder of Lamb

Ingredients

• a shoulder of lamb
• the yolk of an egg
• a tea-spoonful of salt
• half a tea-spoonful of pepper
• a table-spoonful of dried herbs
• half a salt-spoonful of cayenne
• four ounces of pounded sugar
• half a pint of white vinegar
• a glass of claret

Method

1. 1

   Take a shoulder of lamb, plunge it into boiling water, let it boil three or four minutes, then draw it to the side of the fire and simmer it gently for three-quarters of an hour.

2. 2

   Score it nearly to the bone in squares an inch apart, brush it over with the yolk of an egg, and sprinkle bread-crumbs seasoned with salt, pepper, and dried herbs.

3. 3

   Broil the meat over a clear fire until lightly browned.

4. 4

   Mix cayenne with sugar, add vinegar, and simmer until dissolved.

5. 5

   Add claret and simmer again for a quarter of an hour.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 805. The excerpt below is the record exactly as published.

a shoulder of lamb down to a clear tire, and baste it hberaUy while roasting. A quarter of an hour before it is taken up dredge a little flour over it, sprinkle a tea-spoonful of salt upon it, and baste it with a little butter until it is nicely browned. Send a spoonful or two of the gravj' made from the joint in the dish with it, and the rest in a tureen. Mint sauce and green peas, salad, or potatoes generally accompany this dish. Time to roast, eighteen minutes for every pound. Probable cost, lOd. or Is. per pound. Sufficient for four or five persons. Lamb, Shoulder of (a la Venison).— The same method is to be followed as for leg of lamb {see Lamb, Leg of, a la Venison). Lamb, Shovilder of, Grilled.— Take a shoulder of lamb, plunge it into, boiling water, let it boil three or four minutes, then draw it to the side of the fire and simmer it gently for three-quarters of an hour. Take it up, score it nearly to the bone in squares an inch apart, brush it over with the yolk of an egg, and sprinkle bread-crumbs upon it which have been seasoned with a tea-spoonful of salt and half a tea-spoonful of popper, and flavoured with a table-spoonful of dried herbs, of which two parts should be parsley, one thyme, and one marjoram. Broil the meat over a clear fire until it is lightly browned, and send the following sauce to table with it : — Mix half a salt-spoonful of cayenne with four ounces of pounded eugar. Add half a pint of white vinegar, and simmer over the fire until the sugar is dissolved. Add a glass of claret, and simmer again for a quarter of an hour. Serve very hot in a tureen. Probable cost, lOd. per poimd. Sufficient for four or five persons. Lamb, Shoulder of, Stuffed and Braised. — Take a shoulder of lamb, remove the bladeboncs without injuring the outer skin, but leave in the shankbone. Fill the cavity from which the bones have been removed with good veal forcemeat. Sprinkle the inner surface with a little salt, pepper, and grated nutmeg, and draw together the edges of the shoulder with some strong thread. Put the Iamb into a braising-pan with slices of fat bacon under and above it. Put with it two onions, three or four sticks of celery, a bunch of savoury herbs, and a pint and a half of white stock. Braise the lamb for two hours over a slow fire. Take it up, drain it, boU the gravy down quickly, and glaze the meat. After glazing, serve with either cucumber, tomato, or sorrel sauce. Probable cost, lOd. or is. per pound. Sufficient for four or five persons. Lamb, Shoulder of, with Truflles. — Take two shoulders of lamb, bone and trim them neatly, and sprinkle over each a tea- spoonful of salt, half a tea-spoonful of pepper

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