Roast Lamb

Ingredients

• a medium sized forequarter
• brush clarified butter
• bread-crumbs seasoned with pepper, salt, and minced parsley
• a small clove of garlic
• the flesh of a small red herring

Method

1. 1

   Prepare and roast the lamb as directed, basting constantly.

2. 2

   Brush with clarified butter, sprinkle with seasoned bread-crumbs, and cover with bacon.

3. 3

   Remove bacon near the end and baste with egg yolk mixed with gravy.

4. 4

   Serve with mint sauce.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 357. The excerpt below is the record exactly as published.

a medium sized forequarter requiring about two hours. Lamb must be basted constantly and thoroughly cooked without being dried up. Some brush clarified butter over the joint, then sprinkle* with bread-crumbs seasoned with pepper, salt and a little minced parsley, and cover with slices of bacon, neld in place by skewers. When nearly done remove bacon and baste with oeaten yolk of e^ mixed with gjravy. sprinkle /)ver more crumbs and let brown. If liked, squeeze juice of a lemon over and serve with mint sauce. For a nice Roast Lea of Lamb^ run a sharp, thin-bladed knife between the skin and flesh where the leg is thickest in such a manner as to form a pouch, and into this put the flesh of a small red herring, and a small clove of garlic, highly seasoned with pepper and pounded to a paste, forcing it as far as possible under the skin, then roast as in general directions < Or the bone may be removed and the cavity filled with a common veal stuffing or any bread dressing or force-meat liked. Tomatoei are sometimes baked in the pan with lamb and served with it. A Moast Saddle of Lamb is a very dainty dish for a small party. Put in dripping-pan, with a few small pieces of butter on the meat, and baste occasionally with tried-out lamb-fat; season with salt and pep' per and dredge a little flour over it a few minutes before taking from the oven. Serve with currant jelly, and send to table with early vegetables. A mild mint sauce mav oe served with the joint. Pota« to Dalls, seasoned with nutmeg and chopped parsley, single-breaded and fried, make a nice garnish for the roast, surrounding with them* with a drawn butter sauce poured over the meat. Pease, spinach ana cauliflower are served witn roast lamb

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