Lamb, Breast of, Rolled

Ingredients

• breast of lamb
• an onion stuck with one clove
• a pint of stock or water
• a quarter of a pound of good veal forcemeat
• three ounces of fresh butter
• a spoonful of browning

Method

1. 1

   Remove bones from the lamb, simmer bones with onion and stock for gravy.

2. 2

   Spread veal forcemeat on the lamb, roll and skewer.

3. 3

   Brown in butter, strain gravy over, add seasoning, and simmer until tender.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 794. The excerpt below is the record exactly as published.

Lamb, Breast of, Rolled.— Take the bones out of a breast of lamb, being ciirefu] not to cut the upper skin. Put them into a saucepan with an onion stuck with one clove, and a pint of stock or water. Let them simmer gently for gravy. Slake a quarter of a pound of good veal forcemeat, spread this upon the under side of the breast, then roll it round and round, and skewer it firmly and neatly. Put three ounces of fresh butter into a saucepan, let it melt, then put in the breast of veal, and brown it brightly and equally all over. 'WTien sufficiently coloured, strain the gxavy from the bones upon it, add a little pepper and salt, cover the saucepan closely, and simmer gently until the meat is tender. A spoonful of brown- i

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