Roast Lamb
From Practical household cookery, 1891
Serves 6
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 117. The excerpt below is the record exactly as published.
ROAST LAMB. Whatever joint may be roasted, the process is the same. Fold it with some of the lamb's caul which the butcher 270 PRACTICAL HOUSEHOLD COOKERY. generally rolls with it; put the joint to roast before an even fire, and baste it two or three times with some of its gravy. When cooked dish it up, and serve with the gravy free from fat, properly strained, and poured over, together with some Mint sauce (No. 225)
Cook this with the app: pantry check, scaling, and the assistant.