dinner
Roast Lamb and Mint Sauce
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Presented as published in 1894. 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 Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 8. The excerpt below is the record exactly as published.
Roast Lamb and Mint Sauce. Stuff a hind quarter of lamb with fine bread crumbs, pepper, salt and butter; rub the outside with salt, pepper, butter and flour; then roast two hours. Mint sauce: — Chop the mint fine; pour on a little hot water; let it stand on the stove a short time, then add a little vinegar
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