Roasted Neck of Lamb a la Soyer

Ingredients

• a neck of Lamb
• a large stout sheet of paper
• slices of carrots
• slices of turnips
• slices of onions
• a leek
• two or three bay-leaves
• a few sprigs of thyme
• a few sprigs of parsley
• a few pieces of celery
• sufficient quantity of potatoes

Method

1. 1

   Trim the neck of Lamb to a neat square shape and skewer it.

2. 2

   Cover the paper with vegetables, wrap it around the Lamb, and roast it on a spit.

3. 3

   Boil the vegetables separately in white stock.

4. 4

   Mash the potatoes with butter and press into a mould.

5. 5

   Remove the paper and vegetables before serving to allow the Lamb to color.

6. 6

   Serve with the potato border and stewed vegetables.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

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 Soyer. — Select a white-looking neck of Lamb, and trim it to a neat square shape, running a skewer through to keep it firm. Cover a large stout sheet of paper with slices of carrots, turnips, onions, a leek, two or three bay-leaves, a few sprigs of thyme and parsley, and a few pieces of celery. Wrap the paper and vegetables care- fully round tho Lamb, tie the paper round securely to keep the vegetables in, fix it on a spit, and roast in front of a clear fire, keeping it well basted. Peel and turn to a nice shape an equal quantity each of young turnips, carrots, and onions, and boil them separately in white stock. Boil a sufficient quantity of potatoes

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