Lamb, Breast of, Collared

Ingredients

• fine breast of lamb
• five anchovies
• yolks of three hard-boiled eggs
• thin rind of half a lemon
• half a tea-spoonful of powdered mace
• the eighth of a nutmeg
• six ounces of bread-crumbs
• a tablespoonful of minced parsley

Method

1. 1

   Remove bones and skin from the lamb, sprinkle with salt and pepper, and spread with a mixture of anchovies, egg yolks, lemon rind, mace, nutmeg, bread-crumbs, and parsley.

2. 2

   Roll the meat, tie securely, and boil gently.

3. 3

   Place under a weight until cold.

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, Collared.— Take a fine breast of lamb, remove the bones and gristle, and the outside skin, and lay it flat on the table. Strew a little salt and pepper over it, and spread upon it a mixture made as fol- lows : — Wash and bone five anchovies, pound them in a mortar, and with them the yolks of three "hard-boiled oggs; add the thin rind of half a lemon, finely minced, half a tea-spoonful of powdered mace, the eighth of a nutmeg, grated, si.K ounces of bread-crumbs, and a table- spoonful of minced parsl

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