Lamb, Bladebone of, Broiled

Ingredients

• a cold shoulder of lamb weighing from two to three pounds
• a teaspoonful of salt
• a teaspoonful of pepper
• half a teaspoonful of dry mustard
• squeeze the juice of a lemon upon it

Method

1. 1

   Score the lamb, rub with salt, pepper, and mustard.

2. 2

   Broil over a clear fire until hot throughout.

3. 3

   Brush with clarified butter and serve with lemon juice.

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 791. The excerpt below is the record exactly as published.

Lamb, Bladebone of. Broiled.— Take a cold shoulder of lamb weighing from two to three pounds, and score the flesh to the hones in squares about an inch apai-t. Make a powder by mixing together a tea-spoonful of salt, a tea-spoonful of pepper, and half a tea- spoonful of dry mustard. Eub this well into the flesh, then place the meat on a hot gridiron, put it four or five inches above a clear tire, and broil it first on one side and then on the other until it is hot throughout. Place it on a hot dish, brush it over with clarified butter, squeeze the juice of a lemon upon it

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