Lamb, Loin of, Braised

Ingredients

• a loin of lamb
• slices of fat bacon
• a pint of good stock
• half a dozen young carrots
• a bunch of young onions
• a blade of mace
• two bunches of parsley
• one bunch of thyme
• a tea-spoonful of salt
• three or four peppercorns

Method

1. 1

   Skewer down the flap of the lamb and cover with bacon.

2. 2

   Place in a braising-pan with stock and vegetables.

3. 3

   Simmer gently until done, then drain and dry the meat.

4. 4

   Reduce the sauce to a glaze and brush over the meat.

5. 5

   Serve with green peas, spinach, or asparagus.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 802. The excerpt below is the record exactly as published.

Lamb, Loin of. Braised.— Take a loin of lamb, skewer down the flap, and cover it all over with slices of fat bacon. Put it into a braising-pan, or, failing this, a saucepan, as nearly as possible its own size, with a closely- fitting lid, and pour over it a pint of good stock. Add half a dozen young carrots, a bunch of young onions, a blade of mace, two bunches of parsley, one bunch of thyme, a tea- spoonful of salt, and three or four peppercorns. Simmer very gently until the meat is done enough. Take it out, drain and dry it, reduce the sauce to a glaze, and brush this over the meat. Serve the lamb on a hot dish, and with it some green peiis, spinach, or asparagus. Time, two hours. Probable cost. Is. per pound. Sufficient for four or five persons. Lamb, Loin of. Stewed.— Take a loin of lamb, skewer down the flap, and put it into a saucepan, nearly its own size, with half a pint of good unseasoned stock, three ounces of butter, a dessert-spoonful of chopped mint- leaves, the strained juice of half a lemon, half a tea-spoonful of salt

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