dinner
Roast Lamb with Mint Sauce
From The Pattern cook-book, 1890
Serves 6
Some prefer to pour cold vinegar and let it stand for an hour.
Presented as published in 1890. 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 The Pattern cook-book (1890) by Butterick Publishing Company, page 77. The excerpt below is the record exactly as published.
OAST LAMB, WITH MINT SAUCE. If the roast is from the breast, make a stuffing as directed for a rolled shoulder of mutton on page 176, and fill the place made for the stuffing. Wipe the meat, dredge with salt, pepper and flour, place a cupful of water in the roasting-pan, and roast the meat on a rack, basting often and allowing fifteen minutes to a pound. Serve hot on a platter. Accompanying the roast in a separate dish will be the MINT SAUCE. Pick the leaves from the mint stalks until there is half a pint. Wash the leaves, drain well, and place them in an earthenware bowl. Then, using a knife and fork, cut them mto very small pieces. Do not use a wooden bowl, for half of the mint oil will be absorbed by the wood. When the mint is well chopped, stir in a table-spoonful of sugar, mix thoroughly, and pour in half a pint of hot vinegar
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Cook this with the app: pantry check, scaling, and the assistant.