Lamb, Cold Roast, Stew of
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for three or four persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 796. The excerpt below is the record exactly as published.
Lamb, Cold Roast, Stew of.— Cold roast lamb is so very nice with a little mint sauce and mashed potatoes that it seems a pity to warm it up. When it is preferred hot, how- ever, the following is an excellent method of preparing it :— Cut the cold meat into thin slices, trim these neatly, and season them rather highly with pepper and a Httlo suM. Dip each piece in finely-grated bread-crumbs which have been moistened in gravy, and strew over them a spoonful or two of finely-minced pickleis, such as gherkins, walnuts, &c. Pour over the whole two table - spoonfuls of pickle vinegar and four table-spoonfuls of the gra-vy of the meat. Put the dish in the oven, and let it remain until quite hot. Gamish with browned potato balls. Serve the meat in the dish in which it was heated, which may be placed in another covered with a napkin. Time, about half an hour to heat. Probable cost, 4d., exclusive of the cold meat. Sufficient, two poimds of cold roast meat
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.