Roast Spring Lamb
From What to Have for Dinner, 1905
Presented as published in 1905. 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 What to Have for Dinner (1905) by Fannie Merritt Farmer, page 37. The excerpt below is the record exactly as published.
ROAST SPRING LAMB. Remove caul, wipe meat, sprinkle with salt and place on rack in dripping pan, and dredge meat and bottom of pan with flour. Place in hot oven and baste every fifteen minutes after flour in pan is well browned. The time required for cooking will be from one and one- fourth to one and three-fourths hours. If the lamb is not fat, it is necessary to use one-fourth cup butter melted in three-fourths cup of boiling water for the bast- in
Cook this with the app: pantry check, scaling, and the assistant.