Hashed Lamb (Hot)
From Entrees made easy, 1905
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 Entrees made easy (1905) by Peel, C. S. Mrs., page 15. The excerpt below is the record exactly as published.
Hashed Lamb (Hot). Have ready a good white sauce (half stock and half milk), cut up some cold, cooked lamb into neat slices, soak these in this sauce for some time, then leave them to simmer very slowly at the side of the fire till quite hot. Just before servng, pour in the remains of the mint sauce, and garnish with fried croutons
Cook this with the app: pantry check, scaling, and the assistant.