Roast Lamb h TAshwarden

Ingredients

• a nice leg of lamb
• 1 tablespoonful seasoning salt
• 4 incisions on top the meat, insert 1 onion into each incision
• 3 cupfuls of thick sour cream
• 1 ounce of butter

Method

1. 1

   Season the lamb, insert onions, cover with sour cream, and refrigerate for 24 hours.

2. 2

   Roast in a hot oven for 15 minutes, then add cream and roast until done.

3. 3

   Serve with gravy.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 201. The excerpt below is the record exactly as published.

1 tablespoonfol seasoning salt, roll up, and tie securely with 3 strings into a perfect round roll. Take a saucepan large enough to receive the meat, cover its bottom with 4 ounces of salt pork, 3 sliced onions, 1 car- rot, and the bones from the meat ; lay the meat on top, add suffi- cient boiling water to nearly cover, closely cover and boil slowly till done, which will take about 2 hours. Bemove the meat to a roasting pan not much larger than the meat; strain the broth, re- move the fat, then pour ly, pint of the broth into the pan with the meat, and place in a hot oven ; roast, and baste frequently till the meat is brown all over and the broth has cooked to half glaze. Lay the meat on a hot dish, remove the strings, free the gravy from all fat, add 1 gill of broth to the gravy, let it boil up, strain, and serve with the meat. Serve with boiled potatoes and string beans k la crSme ; or thicken the gravy with Y^ tablespoonf ul cornstarch, diluted with Y, gill of cold water, add sufficient broth to make a creamy sauce. Braised Shoulder of Lamb h, Pltalienne.— Take a nice shoulder of lamb, wipe it off with a damp cloth ; place in a sauce- pan with 1 pound of parboiled salt pork, 3 onions, 1 carrot, a bou- quet, and 1 even teaspoonf ul pepper ; cover with boiling water and set over the fire, cover and boil slowly till done ; then remove, strain the broth, free it from fat ; place the meat in a baking pan, add Yt pint of broth and set in a hot oven, baste often, and roast 20 minutes. Melt 1 ounce butter in a saucepan, add 1 tablespoonful flour, stir 2 minutes ; add the gravy from the meat, and sufficient broth to make 1 pint of sance, boil 3 minutes ; place the meat on a hot dish^ nour a few spoonfuls of sauce over the meat, and the LAMB. 801 remainder in a sauce bowl, cut the pork into thin slices, and lay it aronnd the dish ; serve with macaroni 4 1'ltalienne. Leg of Lamb & PAUemande. — Procure a nice leg of lamb, season with 1 tablespoonf ul seasoning salt ; place in a baking pan, Bet it on top the stove, pour over 2 ounces melted butter, baste the meat 5 minutes with the butter ; then set the pan in a moderately hot oven, roast 15 minutes, and baste with its own gravy ; add 1 capful boiling water, continue to roast, basting frequently, until done, which will take iVs hour; if necessary add more water. Fifteen minutes before the lamb is done, sprinkle a half cupful fine- chopped onion over it, continue to roast, basting frequently, 10 minutes. When ready to serve lay the meat on a warm dish ; re- move all fat from gravy ; mix 1 tablespoonf ul cornstarch with 1 gill of cold water, add it to the gravy, cook a few minutes on top the stove ; add sufficient boiling water to make a creamy sauce, cook 5 minutes, then strain. Pour 1 gill of sauce over the meat, and serve with stewed green peas and carrots, also boiled potatoes. Brussels sprouts or Savoy cabbage A la cr^me may be served in place of peas and carrots. Braised Leg of Lamb h la Polonaise. — ^Remove the fat of a nice leg of lamb, wash, and wipe it dry ; place a saucepan with 2 ounces butter over the fire ; when hot put in the meat, season with salt, turn several times around so that the butter touches every part ; then add 1 quart of beer, 3 onions, 2 bay leaves, 2 blades of mace, V, dozen whole peppers, 1 carrot, and a little celery, cover tightly and let stew till done. When ready to serve lay the meat on a hot dish, remove the fat from gravy, mix V, tablespoonf ul cornstarch with V, gill of cold water, add it to the gravy, cook a few minutes, then strain ; add y^ pint small mushrooms which have been stewed in butter, and season with lemon juice. Lamb Boiled with Pork.— Put ly, pound of lean salt pork covered with cold water in a kettle over the fire ; when it boils add a leg of lamb, and boil the two together until tender. When done re- 302 MEATS. more the kettle from fire, leave the meat in the liquor nntil nearly cold; then take it out; serve it cold cut up in slices; arrange alternately a slice of pork and a slice of lamb on a dish, and send mustard and pickles to table with it. Boast Lamb^ Plain. — Select a nice leg of lamb ; do not wash it, but wipe off with a damp towel ; season with 1 tablespoonf ul seasoning salt, place in a roasting pan and roast 10 minutes ; then add 1 cupful boiling water, continue to roast, basting frequently, till done, which will take about ly^ hour. When done transfer the lamb to a hot dish, remove all the fat from gravy ; mix 1 even tablespoonf ul cornstarch with 1 gill of cold water, add it to the gravy, stir 2 minutes ; add sufficient boiling water to make a creamy sauce, boil 3 minutes ; then strain and serve with the meat, pouring a few spoonfuls of gravy over. Serve with green peas and boiled potatoes. Boast Lamb vr ith Mint Sauce. — Prepare the lamb as in fore- going recipe, and send, in addition to the meat sauce, a mint sauce to table. Boast lamb may be served with the following vegetables: Baked and stewed tomatoes, green com boiled on the cob, creamed com or succotash, stewed Lima beans, fried eggplant, fried cucum- bers, cauliflower, creamed butter beans. Savoy cabbage, and sweet potatoes. Boast Lamb h TAshwarden.— Procure a nice leg of lamb, season with 1 tablespoonf ul seasoning salt ; make 4 incisions on top the meat, insert y^ onion into each incision so as to hide the onion from view ; place the meat in a large bowl or stone jar, pour over 3 cupfuls of thick sour cream, cover and set in a cool place for 24 hours, turning the meat twice during that time. When ready to cook, place the meat in a roasting pan, spread 1 ounce of butter

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