Lamb, Cooked Whole (Lamb a l'Espagnole)
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for eight or ten 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.
the animal must be very young, not more than five or six weeks old. The only preparation required is to remove the skin, take out the fry, and cut off the feet ; then cover the lamb with slices of bacon fastened on with small string-, put it down to a clear fire, and let it remain until done enough. Take the bacon off about a quarter of an hour before the lamb is taken up, so that it may brown, and take care that it is equally cooked all over. Squeeze the juice of a lemon
Cook this with the app: pantry check, scaling, and the assistant.