Roast Hind-Quarter of Lamb
From Buckmaster's cookery, 1887
Frequent basting and a clear uniform fire are necessary.
Presented as published in 1887. 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 Buckmaster's cookery (1887) by J. C. Buckmaster, page 117. The excerpt below is the record exactly as published.
ROAST HIND-QUARTER OF LAMB, Ingredients. Hind-quarter of Lamb. Horseradish sauce. Watercresses
Cook this with the app: pantry check, scaling, and the assistant.