Scalloped Lamb
From The blue ribbon cook book, 1904
Cold boiled rice may be used in place of the macaroni.
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 14. The excerpt below is the record exactly as published.
SCALLOPED LAMB. Remove skin and fat from thin slices of cold roast lamb and sprinkle with salt and pepper. Cover bottom of baking dish with butter and cracker crumbs, cover crumbs with meat; cover meat with boiled macaroni and 48 THE BLUE RIBBON COOK BOOK. add another layer of meat and macaroni; pour over to- mato sauce and cover with buttered cracker crumbs
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