Roasted Haunch 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.
oasted Haunch of Lamb. — Trim the shank-bone of a haunch of Lamb, fold the loin underneath, fastening it with skewers, wrap some thickly-buttered paper round, fix it on the spit, and roast in front of a clear fire, basting continually with butter. When nearly cooked, take the buttered paper off the Lamb, sprinkle some stale breadcrumbs and a little salt over, baste with butter, and let the joint brown. Put the haunch on a hot dish, tie a ruffle round the bone, make a rich gravy, and serve it with the meat, also some mint sauce
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