Roasted Hind-quarter of Lamb

Ingredients

• hind-quarter of Lamb
• wrap a sheet of buttered paper round
• some mint sauce

Method

1. 1

   Select a hind-quarter, trim the bone, fix on a spit, roast, basting with butter.

2. 2

   When nearly done, sprinkle with breadcrumbs and salt, continue basting, serve with mint sauce.

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.

some mint sauce, both separately, in sauceboats. Boasted Hind-quarter of Lamb. — (1) Select a hind-quarter of Lamb (see Fig. 1023), trim the bone, fix the Lamb on an Fig. 1023. Hind-quauter of Lamb. iron spit, and roast it in front of a clear fire, basting occa- sionally with butter ; when nearly done, sprinkle with bread- crumbs, continue basting, let them brown, and sprinkle salt over. When the Lamb is cooked, put it on a hot dish, surround with a little rich gravy, and serve with mint sauce. (2) Saw tho knuckle-bone off a hind-quarter of Lamb, and roast it before a clear fire, basting occasionally. When cooked, take it off the spit, put it on a hot dish, garnish round with watercress, and serve with poivrade sauce in a sauceboat. Lamb — continued. Boasted Hind-quarter of Lamb with Celery.— Truss the joint, wrap a sheet of buttered paper round, fix it on the spit, and roast in front of a clear fire. Clean and trim three or four fresh heads of celery, cutting off the tops and the outside leaves, put them for ten minutes in boiling water, then refresh them with cold water, and tie together in bundles. Put them in a saucepan with a small quantity of sliced carrot and onion, a bunch of sweet herbs, 5 pint of chicken broth, ^ pint of water, and 1 teacupful of clarified poultry fat. Put a sheet of paper over the whole, put the lid on the saucepan, and keep the contents cooking gently by the side of the fire. When the Lamb is cooked, remove the sheet of paper, and put it on a hot dish ; place the celery round, and serve with a sauceboatfnl of half-glaze. Boasted Hind-quarter of Lamb with Croquettes.— Boast the joint in front of a clear fire, keeping it covered with a sheet of buttered paper till nearly done, then remove the paper to give it more colour. For the croquettes, a mixture of cold cooked tongue, chicken truffles, and macaroni will be required, all of which arc to be used in equal quantities and cut into small squares. Boil some German sauce till stiffly reduced, then put the chicken, &c., in with it, together with 3oz. of grated Parmesan cheese. Leave the mixture till cool, then divide it into small equal-sized parts, put them on a table strewn with breadcrumbs, and roll them into the shape of balls. Beat one or two eggs up with a little salad- oil, and season with salt and pepper. Dip the croquettes in it, roll them in breadcrumbs, put them in a basket in a deep frying-pan with plenty of hot fat, and fry till nicely browned. When the meat is cooked, take it up from the fire, put it on a hot dish, and brush over with melted glaze. Arrange the croquettes round the meat, and serve with a sauceboatful of half-glaze. Potato croquettes may be used if preferred. Boasted Hind-quarter of Lamb

Cook this with the app: pantry check, scaling, and the assistant.