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Roast Leg of Lamb
From Lessons in cooking through preparation of meals, 1912
Serves 1
Make gravy if desired.
Presented as published in 1912. 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 Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 220. The excerpt below is the record exactly as published.
ROAST LEG OF LAMB MASHED POTATOES SPINACH PINEAPPLE AND CHEESE SALAD PEACHES IN BLOOM Roast Leg of Lamb Trim, sear in a hot oven 15 m, dredge with salt, pepper and flour, cook about 1^2 h., basting occasionally. See p. 84 for details. Make gravy if desired. Mashed Potatoes Boil, mash, add about 3 T butter, ^ t salt and 5^ c milk
Cook this with the app: pantry check, scaling, and the assistant.