Roasted Hind-quarter of Lamb with Celery

Ingredients

• three or four fresh heads of celery
• a small quantity of sliced carrot
• a bunch of sweet herbs
• 5 pint of chicken broth
• 1/2 pint of water
• 1 teacupful of clarified poultry fat

Method

1. 1

   Truss the joint, wrap in buttered paper, roast.

2. 2

   Prepare celery by boiling, refreshing in cold water, and tying in bundles.

3. 3

   Cook with carrot, onion, herbs, broth, and water.

4. 4

   When Lamb is cooked, serve with celery and half-glaze.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 227. The excerpt below is the record exactly as published.

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

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