Roast Lamb

Name: Roast Lamb
Ingredients: A hind quarter of lamb weighing 8 pounds; the bottom of the pan covered with water; Dredge with flour; salt; pepper; Serve with a brown gravy

From A bill of fare for every day in the year ..., 1892

Presented as published in 1892. 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

0Calories

0 gProtein

0 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories0 kcal

Protein0 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium7.1 mg

Potassium2.4 mg

Calcium7.1 mg

Iron0 mg

Magnesium2.4 mg

Phosphorus0 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water236 g

As published

This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 66. The excerpt below is the record exactly as published.

Roast Lamb. Mint Sauce. Mashed Potatoes. Mayon- naise of Lettuce. Bavarian Cream. Supper.— Sardines Garnished with Sliced Lemon. Thin Bread and Butter, Preserves. Cake. Tea. Roast Lamb,— A hind quarter of Iamb weighing 8 pounds, should be cooked \\i hours. The meat should be placed on a rack and the bottom of the pan covered with water, and the lamb basted with it often. Dredge with flour, salt and pepper. Serve with a brown gravy

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