Lamb, Baked, and Rosemary
From Cassell's dictionary of cookery, 1892
Serves 4
Time to bake: about an hour. Sufficient for half a dozen persons.
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
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 791. The excerpt below is the record exactly as published.
Lamb, Baked, and Rosemary.— Butter a baking-dish, and lay in it one or two sprigs of rosemary and two bay-leaves. Place upon these any joint of lamb weighing four or five pounds, first seasoning it vnth pepper and salt. Put a quarter of a pint of stock at the bottom of the pan, and place two ounces of fresh butter
Cook this with the app: pantry check, scaling, and the assistant.