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Lamb's Pluck a la Pascaline

Name: Lamb's Pluck a la Pascaline
Yield: 10 servings
Ingredients: one pound of suet; the same weight of bacon; half a pound of butter; the juice of a lemon; one or two onions; a bunch of parsley; a little thyme; cloves; mace; allspice; two bay leaves; salt; pepper; sufficient water

From Recipes for the million, 1891

Serves 10

Presented as published in 1891. 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 Recipes for the million (1891), page 125. The excerpt below is the record exactly as published.

LAMB’S PLUCK A LA PASCALINE.— Take the head, trotters, liver, lights, &c., bone the head and trotters, set them to disgorge, and blanch them. Cut into small dice one pound of suet and the same weight of bacon, and put them into a stew-pan with half a pound of butter, the juice of a lemon, one or two onions, a bunch of parsley, a little thyme, cloves, mace, allspice, two bay leaves, salt and pepper ; add sufficient water

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