Salmi of Lamb

Ingredients

• Cold roast lamb, in thin slices
• 2 tablespoons butter
• 1 cup Brown Sauce (p. 196)
• 1 cup cold lamb gravy, seasoned
• 1% tablespoon finely chopped onion
• Salt
• pepper

Method

1. 1

   Cook butter and onion 5 minutes.

2. 2

   Add lamb, sprinkle with salt and pepper, and cover with sauce or gravy.

3. 3

   Cook until thoroughly heated.

4. 4

   Arrange slices overlapping one another lengthwise of platter, pour sauce around, and garnish with toast points.

5. 5

   A few sliced mushrooms or stoned olives improve this sauce.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 121. The excerpt below is the record exactly as published.

SALMI OF LAMB Cold roast lamb, in thin slices 1 cup Brown Sauce (p. 196) or 2 tablespoons butter 1 cup cold lamb gravy, seasoned 1% tablespoon finely chopped onion with Worcestershire or other Salt and pepper

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