Lamb, Leg of, Roast

Ingredients

• a leg of lamb
• good dripping
• a small quantity of gravy
• Mint sauce
• green peas
• boiled cauliflower

Method

1. 1

   Put the lamb down to a clear, even fire.

2. 2

   Baste it plentifully with good dripping, and twenty minutes before it is ready to serve, bring it nearer to the fire to brown it nicely.

3. 3

   Place the lamb on a hot dish, pour over it a small quantity of gravy made from the contents of the dripping-pan, and send a little more to table in a tureen.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 801. The excerpt below is the record exactly as published.

Lamb, Leg of, Roast.— Put the lamb down to a clear, even fire. Baste it plentifully with good dripping, and twenty minutes before it is ready to serve, bring it nearer to the fire to brown it nicely. Place the lamb on a hot ■dish, pour over it a small quantity of gravy made from the contents of the dripping-pan, and send a little more to table in a tureen. Mint sauce and green peas, or boiled cauli- flower, usually accxjmpanj' this dish. Time to roast, eighteen minutes to the pound. Pro- bable cost, Is. per pound. Sufficient for five ■or six persons. Lamb, Leg of, Stewed.— Put a leg of lamb, weighing about five pounds, into a deep baking-pan with two turnips, a carrot, a leek, a. clove of garlic, three tea-spoonfuls of salt, half a tea-spoonful of cayenne pepper, and as much water as will cover it. Put it in a moderate oven, and let it remain for an hour after it begins to simmer. At the end of that time, put with it a pint of young green peas, a sprig of mint, and a small lump of sugar, and let it stew half an hour longer. Serve it on a hot dish, with the vegetables round it, a little of the gravy poured over, and more in a tureen. Probable cost, Is. per pound. Suffi- cient for five or six persons. Lamb, Leg of. Stewed, with Bechamel, or White Sauce.— Put a leg of lamb into a convenient-sized stewpan, and with it two or three veal-bones. Cover it with hot water, bring it gradually to the boil, and remove the scum carefully as it rises. Add two large carrots, two bunches of pai-sley, one bunch of thyme, and half a dozen peppercorns, and simmer vcr\' gently for an hour and a half. Take half a pint of the gravy, and mix it with half a pint of good cream. Add a table-spoonful of flour smoothly mixed with a little water, a bunch of parsley, a dozen small mushrooms, and a tea-spoonful of salt, and boil softly for an hoirr. Put the lamb on a hot dish, strain the bechamel over it, and garnish with slices of lemon and parsley. Boiled cauliflower

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