Leg of Lamb (a la Venison)

Ingredients

• six cloves
• six juniper-berries
• a small tea-spoonful of pepper
• four leaves of tarragon
• a sprig of green rosemary
• a sprig of marjoram
• four shallots
• four tablespoonfuls of claret
• four tablespoonfuls of vinegar
• half a pint of good stock
• a cupful of new milk

Method

1. 1

   Pound cloves, juniper-berries, and pepper, mix with minced herbs, and rub into a leg of lamb.

2. 2

   Marinate in claret and vinegar for three days.

3. 3

   Bake, basting with marinade and stock.

4. 4

   Add milk before done and serve with sauce.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 800. The excerpt below is the record exactly as published.

six cloves, six juniper-berries, and a small tea-spoonful of pepper. Poimd these ingiedients to a fine powder, then mix with them the following herbs, finely minced : — Four leaves of tarragon, a sprig of gi-een; rosemarj', and a sprig of marjoram ; add four shallots, and rub the whole into a well-hung leg of lamb weighing about five povmds. Lay the meat in a deep dish, pour over it foiir table- spoonfuls of claret mixed with four table-spoon- fuls of vinegar. Let it lie in this pickle for three days, and turn it every day. At the end. of that time wipe it with a dry cloth to free it from the herbs, sprinkle some salt over it, and bake in a moderate oven. Baste the meat liberally, while cooking, with the liquid in which it was soaked, boiled up with half a pint of good stock. Unless this is attended to> it will be very dry. Ten minutes before the meat is taken up, pour a cupful of new milk

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