Roast Lamb (as cooked in Brittany)

Ingredients

• a fine leg of lamb
• garlic
• 1 cup of stock
• 1 pint of boiled Lima beans
• bread-crumbs
• parsley
• sweet marjoram
• onion
• yolk of an egg

Method

1. 1

   Bone and stuff a fine leg of lamb, with a mixture of bread-crumbs, parsley, sweet marjoram, onion, and yolk of an egg.

2. 2

   Cook it for 1 1/2 hours, pricking the skin first and rubbing it with garlic.

3. 3

   Baste often with the drippings and one cup of stock added.

4. 4

   Make a puree of 1 pint of boiled Lima beans, mashed with butter, seasoning, and white stock, pressed through a sieve.

5. 5

   Put this on the dish, place the meat over it and pour the gravy, reduced and skimmed of fat, over all.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 26. The excerpt below is the record exactly as published.

ROAST LAMB (as cooked in Brittany). Bone and stuff a fine leg of lamb, with a mixture of bread-crumbs, parsley, sweet maijoram, onion, and yolk of an egg. Cook it for i J^ hours, prick- ing the skin first and rubbing it with garlic. Baste often with the drippings and one cup of stock added. Make a puree of i pint of boiled Lima beans

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