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Lamb Sauce

Name: Lamb Sauce
Yield: 4 servings
Ingredients: Mix a little butter; shred parsley; shalots; crumbs of bread; a cupful of good stock; one of sherry; pepper; salt; squeeze a lemon into it

From Consult me, 1902

Serves 4

Presented as published in 1902. 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 Consult me (1902) by Robert Kemp Philp, page 282. The excerpt below is the record exactly as published.

LAMB SAUCE.— Mix a little butter with shred parsley, shalots, and crumbs of bread, grated fine. Put the whole into a stew-pan with a cupful of good stock, and one of sherry ; season with pepper, salt, &c., and squeeze a lemon into it

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