Roasted Neck of Lamb a la Maitre d’Hotel

Ingredients

• neck of Lamb
• 4oz. of butter
• 2 table-spoonfuls of finely-chopped parsley
• the strained juice of two lemons
• 1 teacupful of thick cream

Method

1. 1

   Trim the neck, roast while basting with drippings.

2. 2

   Mix butter, parsley, and lemon juice, stir with cream until boiling.

3. 3

   Serve the Lamb with the sauce poured over.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 228. The excerpt below is the record exactly as published.

Boasted Neck of Lamb a la Maitre d’Hotel. — Trim the neck to a nice shape, and roast it in front of a clear fire, bast- ing well with the drippings in the pan. Mix together 4oz. of butter, 2 table-spoonfuls of finely-chopped parsley, and the strained juice of two lemons ; work these ingredients well with the flat blade of a knife. Place the prepared butter in a small saucepan with 1 teacupful of thick cream

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