Marinade for a Leg of Lamb

Ingredients

• a leg of lamb
• an eschalot
• three or four anchovies
• some cloves
• mace
• nutmeg
• as much white-wine as will cover it
• half a pint of gravy
• yolks of eggs
• butter

Method

1. 1

   Cut the lamb into pieces the size of a half-crown and hack them with the back of a knife.

2. 2

   Strew the seasoning over the meat and place it in a stew-pan with white wine.

3. 3

   Let it marinate for two hours.

4. 4

   Drain the meat, saving the liquor.

5. 5

   Dip the meat in yolks of eggs and fry in butter until brown.

6. 6

   Thicken the saved liquor with yolks and butter, pour over the meat, and garnish with sweet-breads and forc'd-meat balls fried in eggs.

Nutrition per serving

As published

This recipe was extracted from Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 32. The excerpt below is the record exactly as published.

a Leg of Lamb : — Take a leg of lamb, cut it in pieces the bigness of a half-crown ; hack them with the back of a knife ; then take an eschalot, three or four anchovies, some cloves, mace, nutmeg, all beaten ; put your meat in a dish, and strew the seasoning over it, and put it in a stew-pan, with as much white-wine as will cover it, and let it be two hours ; then put it all together in a frying-pan, and let it be half enough ; then take it out and drain it through a colander, saving the liquor, and put to your liquor a little pepper and salt, and half a pint of gravy ; dip your meat in yolks of eggs, and fry it brown in butter

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