Roasted Hind-quarter of Lamb with Croquettes

Ingredients

• hind-quarter of Lamb
• a mixture of cold cooked tongue, chicken truffles, and macaroni
• 3oz. of grated Parmesan cheese
• 1 or 2 eggs
• in a basket in a deep frying-pan with plenty of hot fat

Method

1. 1

   Roast the joint covered with buttered paper until nearly done, then remove the paper.

2. 2

   Prepare croquettes with tongue, chicken, truffles, macaroni, and cheese.

3. 3

   Shape into balls, dip in egg and breadcrumbs, fry until browned.

4. 4

   Serve with the Lamb.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

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 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

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