Lamb Roll

Ingredients

• three pounds of lean lamb
• a pound of fat bacon
• a tea-spoonful of white pepper
• the grated rind of a lemon
• the eighth of a nutmeg, grated
• a finely-minced shallot
• half a tea-spoonful of powdered thyme
• salt according to taste

Method

1. 1

   Mince the lamb very finely with a pound of fat bacon.

2. 2

   Mix with it a teaspoonful of white pepper, the grated rind of a lemon, the eighth of a nutmeg, grated, a finely-minced shallot, half a teaspoonful of powdered thyme, and salt according to taste.

3. 3

   When thoroughly mixed, roll the seasoned meat into a neat shape, something like a roly-poly pudding; cover it with a thick fold of buttered paper, and place over this a coarse crust made of flour and water.

4. 4

   Put it in a moderate oven, and when cooked enough, remove the paste and paper, and serve the roll of lamb on a hot dish, with tomato or cucumber sauce round it, and green peas, spinach, or asparagus as an accompaniment.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 804. The excerpt below is the record exactly as published.

Lamb, Roll of.— Take three pounds of lean lamb, and mince it very finely with a pound of fat bacon. Mix with it a tea-spoonful of white pepper, the grated rind of a lemon, the eighth of a nutmeg, grated, a finely-minced shallot, half a tea-spoonful of powdered thyme, and salt according to taste

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