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Hind Quarter of Lamb
From Cassell's dictionary of cookery, 1892
Serves 9
Time: 2.5 hours. Serves 8-10.
Presented as published in 1892. 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
Nutrition per serving
32Calories
2 gProtein
1 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories32 kcal
Protein2.2 g
Carbohydrates1.2 g
Fiber0.3 g
Sugars0.3 g
Total Fat2.2 g
Saturated Fat0.9 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.2 g
Cholesterol7.9 mg
Sodium7.4 mg
Potassium45 mg
Calcium4.4 mg
Iron0.3 mg
Magnesium3.4 mg
Phosphorus21 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C5.9 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate4.2 mcg
Choline0.8 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 800. The excerpt below is the record exactly as published.
a hind-quarter of lamb, saw off the knuckle- bone, and wrap the joint in oiled or buttered paper. Put the roasting hook through the shank end, and place the joint before a clear fire. Baste it frequently with good dripping. Twenty minutes before it is taken down dredge - a little flour over it, brown it nicely, and place- it on a hot dish, with two -or three table- spoonfuls of good gravy with it, and the rest in a tureen. Mint sauce should always accom- pany roast lamb. A cut lemon should be sent to table with this joint, and an empty dish upon which the carver may place the leg
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