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Minced Lamb a l'Anglaise
From The table, 1889
Serves 4
Presented as published in 1889. 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
Nutrition per serving
705Calories
62 gProtein
15 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories705 kcal
Protein62 g
Carbohydrates15 g
Fiber1.5 g
Sugars5.1 g
Total Fat54 g
Saturated Fat17 g
Monounsaturated Fat18 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol254 mg
Sodium2087 mg
Potassium972 mg
Calcium64 mg
Iron5.1 mg
Magnesium70 mg
Phosphorus500 mg
Zinc11 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C5.8 mg
Vitamin A1.4 mcg
Vitamin E0.1 mg
Vitamin K1.5 mcg
Vitamin B60.5 mg
Vitamin B125.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)17 mg
Folate70 mcg
Choline16 mg
Caffeine0 mg
Water305 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 194. The excerpt below is the record exactly as published.
Minced Lamb k PAnglaise.— Chop two onions fine, and fry in a saucepan with two ounces of butter for five minutes. Add two table- spoonfuls of flour, stirring well for two minutes. Moisten with a pint of broth (No. 99), and two tablespoonfuls of Parisian sauce, a bouquet (No. 254), and season with a tablespoonful of salt, a teaspoonful of pepper, and half a teaspoonful of nutmeg. Stir until it comes to a boil. Then cut two pounds of cooked lamb
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