Roasted Fore-quarter of Lamb
From The encyclopaedia of practical cookery, 1892
Serves 1
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 226. The excerpt below is the record exactly as published.
Boasted Fore-quarter of Iamb. — (1) Cover a fore-quarter of Lamb with slices of bacon, and wrap it up in sheets of buttered paper. Boast in front of a clear fire or in the oven, and when' sufficiently cooked, raise the shoulder from the neck with a knife, fill the cavity with maitre-d’hotel butter
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