Marinated Meat

Ingredients

• 1 inch thick Y% onion, finely chopped
• 3 tablespoons olive oil
• 1 tablespoon parsley, finely chopped
• 3 tablespoons vinegar
• salt
• pepper

Method

1. 1

   Flatten meat with cleaver to be 1/4 inch thick.

2. 2

   Mix olive oil, vinegar, salt, onion, and parsley.

3. 3

   Pour over meat.

4. 4

   Cover and let stand overnight or for several hours.

5. 5

   Remove pieces of vegetables from fillets and sauté meat in hot frying pan, using as little butter as possible.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 119. The excerpt below is the record exactly as published.

1 inch thick Y% onion, finely chopped 3 tablespoons olive oil 1 tablespoon parsley, finely 3 tablespoons vinegar chopped Flatten meat with cleaver to be %4 inch thick. Mix olive oil, vine- gar, salt, onion, and parsley. Pour over meat. Cover and let stand overnight or for several hours. Remove pieces of vegetables from fillets and sauté meat in hot frying pan, using as little butter as possible. Begin Carving Lamb in the Center to-Cut the Best Slices First ROAST LEG OF LAMB Select leg of lamb weighing 4 to 5 pounds, preferably cut to include some of loin. Wipe with damp cloth, sprinkl: with salt and pepper

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