Lamb Larded
From Cassell's dictionary of cookery, 1892
Serves 4
Time: about 1.5 hours. Serves 4-5.
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 800. The excerpt below is the record exactly as published.
Lamb, Larded. — Lard the surface of a leg of lamb with thin slices of fat bacon {see Lard, To), cover it with buttered paper, and put it dowTi to an even fire. Half an hour before it is done enough take off the paper, and sprinkle finely-grated bread-crumbs, seasoned with a little salt, pepper, and pounded mace over it, and let it remain until it is brightly browned. Squeeze the juice of a lemon over it before serving
Cook this with the app: pantry check, scaling, and the assistant.