dinnernut-freeegg-freesoy-freefish-freeshellfish-free
Roast Lamb with Mint Sauce
From Cooking for profit, 1886
Serves 5
Should be cooked until fairly done through.
Presented as published in 1886. 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 Cooking for profit (1886) by Jessup Whitehead, page 54. The excerpt below is the record exactly as published.
salt and flour, by pres- sing both sides down into a pan of flour and shake off the surplus. Place it with the outside upwards in a baking pan already hot and containing a little Bait water and drippings. When the upper side has cooked so that the flour will not wash off begin to baste it and repeat frequently. If a quarter pound of quite fresh butter can be had melt it and baste the lamb with it at the finish. The butter froths upon meat and gives it a fine color. Cost of material — fore-quarter of lamb, or 4 lbs
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.