Roast Lamb

Ingredients

• the leg of a lamb
• three-quarters of a cup of bread or cracker crumbs
• water to baste
• a level tablespoonful of flour

Method

1. 1

   Bone the leg of lamb and stuff with dressing made from crumbs moistened with hot water.

2. 2

   Dredge with flour and sprinkle with pepper.

3. 3

   Brown in the oven, add water, and baste often.

4. 4

   When nearly done, dredge with salt and strain the gravy, thickening with flour.

Nutrition per serving

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 21. The excerpt below is the record exactly as published.

ROAST LAMB. Have the leg of a lamb boned and stuff with dress- ing made from three-quarters of a cup of bread or cracker crumbs moistened with a little hot water and seasoned. Dredge the meat well with flour and sprinkle lightly with pepper. Set the pan in the oven and after the meat has browned a little add water to the pan and baste often. When nearly done dredge on a little salt. Strain the gravy and pour in a little cold water, which causes the fat to rise. Skim and thicken with a level tablespoonful of flour

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