Shoulder of Lamb a la Bonennalse

Ingredients

• shoulder of lamb
• three medium-sized turnips
• an ounce of butter
• a teaspoonful of powdered sugar

Method

1. 1

   Braise a shoulder of lamb as for No.

2. 2

   693, cut turnips into the shape of garlic cloves, place in a sautoire with butter and sugar, bake until brown, toss to prevent burning.

3. 3

   Pour gravy over turnips, dish up the shoulder, arrange turnips around, and serve.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 195. The excerpt below is the record exactly as published.

Shoulder of Lamb a la Bonennalse. — Braise a shoulder of lamb as for No. 693, cut three medium-sized turnips the shape of a large clove of garlic, and put them in a sautoire, with an ounce of butter, and a tea- spoonful of powdered sugar

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