Lamb, Breast of, Broiled (another way)

Ingredients

• two breasts of lamb
• sprinkle salt
• sprinkle pepper
• brush these over twice with egg
• bread-crumbs
• send brown gravy
• send tomato or piquant sauce

Method

1. 1

   Simmer the lamb gently until the bones can be drawn out easily, then remove the bones, sprinkle with salt and pepper, and place between two dishes with a weight on top until cold.

2. 2

   Cut into pieces, brush with egg and bread-crumbs, and broil until browned on both sides.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 793. The excerpt below is the record exactly as published.

Lamb, Breast of, Broiled (another way). — Take two breasts of lamb, trim them neiitly, remove the tendons, and tie the joints to- gether. Simmer them gently, as inthe last recipe, until the bones ciin be di-awn out easily, then remove these, sprinkle salt and pepper over the meat, and place it between two dishes. Put a weight on the top, and let it remain untU cold. "When wanted for use, cut the meat into neat pieces, brush these over twice with egg and bread-crumbs, and broil them over a clear lire until biightly browned on both sides. Dish them neatly, and send brown gravy and tomato or piquant sauce

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