Lamb, Breast of, Stewed

Ingredients

• breast of lamb
• a little pepper
• a little salt
• a glass of sherry or any other light wine
• a little flour
• a little butter

Method

1. 1

   Remove skin from lamb, cut into pieces, season, and simmer in stock until tender.

2. 2

   Drain, thicken gravy with flour and butter, add wine, and boil briefly.

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.

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 parsley. Mix thoroughly. Roll the meat round and round, tie it in a doth, and bind it securely with tape. Boil it gently. When done enough, place the lamb under a weight, and do not remove the tapes untU quite cold. Time to boil, twenty minutes for everj' pound. Probable cost, lOd. per pound. Suffi- cient for five or six persons. 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- ing may be added, if required. Spinach or green peas may be ser\'ed with this dish. Time to stew, from one and a half to two hours, according to the size. Probable cost, lOd. per pound. Sufficient for three or four persons. Lamb, Breast of, Stewed.— Remove the skin from a breast of lamb, cut the meat into neat pieces, strew a little pepper and salt over these, place them in a stewpan with as much weak stock as will cover them, and let them simmer very gently imtil tender. Dr^in the meat, and place it on a hot dish. Thicken the gravy with a little flour and butter, add a glass of sherry or any other light wine

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