Lamb Haslet Bagotlt

Ingredients

• Place a lamb's heart
• and liver
• 2 ounces fine-cut larding pork
• 2 tablespoonfuls fine-chopped onion
• cover with 1 pint of stock or broth
• add 1/2 ounce of mushrooms
• add the juice of 1 lemon
• boil 12 small white onions

Method

1. 1

   Cook heart and liver in boiling water for 5 minutes, then cool.

2. 2

   Cut into 1-inch pieces.

3. 3

   Fry pork until brown, add onion and cook for 3 minutes.

4. 4

   Season heart and liver, add to saucepan, cover, and cook for 10 minutes.

5. 5

   Add stock, mushrooms, and cook for 25 minutes.

6. 6

   Add lemon juice and onions, cook longer, then thicken with butter and flour mixture.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 207. The excerpt below is the record exactly as published.

Lamb Haslet Bagotlt. — Place a lamb's heart and liver in a saucepan of boiling water, cook 5 minutes ; then remove and in- stantly plunge into cold water ; let it lie 5 minutes ; remove and cut the liver and heart into 1-inch pieces. Put a saucepan with 2 ounces fine-cut larding pork over the fire, fry light brown; add 2 tablespoonfuls fine-chopped onion, cook 3 minutes; season the heart and liver with 1 tablespoonful seasoning salt, add them to the saucepan, cover and cook 10 minutes, stirring frequently ; then cover with 1 pint of stock or broth, add Yt o^^ of mushrooms, a small bouquet, cook 25 minutes ; add the juice of 1 lemon, boil 12 small white onions

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