Scalloped Lamb

Ingredients

• cold roast lamb
• buttered cracker crumbs
• some boiled macaroni or spaghetti
• a highly seasoned tomato sauce
• one sweet-pepper minced fine

Method

1. 1

   Remove the outside of the lamb and cut into thin slices.

2. 2

   Cover the bottom of a well-buttered baking dish with buttered cracker crumbs, then a layer of the meat with boiled macaroni or spaghetti, then another layer of meat and macaroni.

3. 3

   Pour over all a highly seasoned tomato sauce with minced sweet pepper.

4. 4

   Cover the top with buttered crumbs and bake for twenty minutes in a moderate oven.

Nutrition per serving

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 52. The excerpt below is the record exactly as published.

Scalloped Lamb. Use cold roast lamb. First remove all the outside and cut in thin slices. Cover the bottom of w^ell-but- tered baking-dish with buttered cracker crumbs, then a laj^er of the meat with some boiled macaroni or spaghetti, if you have some; then another layer of the meat and macaroni, and pour over all a highly seasoned tomato sauce, with one sweet-pepper minced fine

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