Roast Larded Hindquarter of Lamb
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 70. The excerpt below is the record exactly as published.
Roast larded hindquarter of lamb. Pommes de terre nouvelles sautées. New potatoes warmed in butter. Compote d’abricots. Compote of apricots. Roast larded hindquarter of lamb. _ Scald the lamb, remove the skin from all the fleshy parts, lard the meat which has been skinned very fine, skewer the lamb so as to keep it a good shape, wrapin a buttered sheet of paper, and roast. When done, remove the paper and glaze the meat wherever larded with strong meat glaze, and serve with clear gravy
Cook this with the app: pantry check, scaling, and the assistant.