Lamb Dressing

Ingredients

• Two-thirds cup of black molasses
• Yz cup of catsup
• 1 dessert spoon of allspice
• 1 dessertspoon of cloves
• bread crumbs
• onion
• pepper
• salt
• brown sugar

Method

1. 1

   Make incisions in the meat and stuff with bread crumbs, onion, pepper, and salt.

2. 2

   Cover with bread crumbs and brown sugar.

3. 3

   Pour molasses and catsup over it.

4. 4

   Baste frequently while cooking in a covered pan.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 53. The excerpt below is the record exactly as published.

Lamb Dressing. Two-thirds cup of black molasses, Yz cup of catsup, 1 dessert spoon of allspice, 1 dessertspoon of cloves, onion, bread crumbs, pep- per, salt and brown sugar. Half an hour before the meat is done, make incisions in it and stuff with bread crumbs, a little onion, pep- per and salt. Stick in some cloves, then cover top with bread crumbs, brown sugar and crumbs again. Pour over some of the molasses and catsup; add allspice to the gravy after skimming off all grease. If necessary add to it a little hot water. The meat must be in a covered pan while cooking. Baste frequently. 88 KENTUCKY RECEIPT BOOK. Tartare Sauce. To ^ pint of Mayonnaise dressing, add 3 olives, 1 gherkin chop- ped, 1 tablespoon of capers, 1 tablespoon of tarragon vinegar. It is then ready for use. Tortue Sauce. One and one-half pints of brown consomme, 1 bay leaf, the liquor from ^ can of champignons, ^ can of tomatoes ; boil 15 minutes and strain, put back in saucepan with 1^ dozen mushrooms cut in half, 2 trufBes chopped, i^ coffee cup sherry wine. Let it boil 5 minutes, stir in at the last 1 teaspoon flour blended with butter ; let it boil up once and pour over the calf's head; garnish with tender beets, sliced watercress, or parsley. Serve at once. Dressing for Lamb. Take % cup of gravy, skim off all grease, put this in a sauce- pan and add 1 coffee cup of tomato catsup, % cup of brown sugar, % cup of black molasses and 1 dozen whole cloves. Set on the back of range ; let it simmer for a while. When ready to serve add ^ cup of currant jelly and % cup of sherry wine. Beat well, then serve tolerably warm over the lamb. Spanish Sauce. Take 2 carrots and 1 onion, cut fine, cook in 2 ounces of bacon or sausage dripping, add 1 sprig of thyme, 1 bay leaf, 6 pepper

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