Roasted Hind-quarter of Lamb with Tomatoes

Ingredients

• hind-quarter of Lamb
• some large tomatoes of an equal size
• 5oz. of butter
• a sauceboatful of d’Uxelles sauce

Method

1. 1

   Truss the Lamb, wrap in buttered paper, roast, removing the paper ten minutes before serving.

2. 2

   Prepare tomatoes by removing seeds and filling with a mixture of Spanish and d’Uxelles sauce.

3. 3

   Bake tomatoes, serve with the Lamb.

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.

oasted Hind-quarter of Lamb -with Tomatoes. — Truss the Lamb, wrap it in a sheet of buttered paper, and roast in front of a clear fire, removing the paper ten minutes before taking it up, so that it may gain more colour. Select some large tomatoes of an equal size, cut off the stalks, and remove the seeds. Boil the requisite quantity of Spanish sauce till stiffly reduced, then mix some d’Uxelles sauce with it. Fill the tomatoes with the mixture. Put about 5oz. of butter in a deep baking-dish, melt it, then put in the tomatoes ; sift some finely-grated breadcrumbs over, put them in a quick oven, and bake. When the meat is cooked, put it on a hot oblong-shaped dish, arrange tho stuffed tomatoes round, and servo it with a sauceboatful of d’Uxelles sauce

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