Shoulder of Lamb, Baker's Oven Style

Ingredients

• a shoulder of lamb
• salt
• pepper
• a piece of garlic
• eight potatoes
• six onions
• a bay leaf
• two cloves
• two quarts of water

Method

1. 1

   Season a shoulder of lamb with salt and pepper, and rub with a piece of garlic.

2. 2

   Then place in a deep earthen flat pan, or a roasting pan about two inches deep.

3. 3

   Slice eight potatoes to the size of a silver dollar, and slice six onions very fine.

4. 4

   Mix together and put on top and around the piece of lamb.

5. 5

   Add a bay leaf and two cloves to the pan, sprinkle with salt, fresh-ground pepper, and some chopped parsley, add two quarts of water, and put in a baker's oven; or in the stove oven; and simmer slowly for about two and one-half hours.

6. 6

   Do not cover while cooking, and if the stove oven is used do not have it too hot.

7. 7

   Serve from the pan in which it was cooked.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 114. The excerpt below is the record exactly as published.

Shoulder of lamb, baker's oven style Romaine salad Baba au rhum Coffee English mutton chop, XX Century Club. Secure from the butcher four English mutton chops with the kidneys. Season with salt and pepper, roll in oil, and broil. Place on a platter and cover with sauce Madere. Garnish with four red peppers (pimentos) stuffed with puree of sweet potatoes. Cottage cheese. Let two quarts of milk become sour. Put in a cheese cloth and allow to hang for twenty-four hours, so all the water can drain out. Then put the curd in a salad bowl, season with salt and pepper, mix well until smooth ; or strain it through a fine sieve ; then add a cup of sweet cream, and some chives cut very fine. Consomme aux perles de Nizam. Perles de Nizam is large pearl tapioca. Boil two quarts of consomme, then add slowly one-half pound of pearl tapioca, and cook slowly until soft. Fillet of perch, St. Charles. Cut four fillets of perch and place in saute pan with butter, salt, white pepper, and one-half glass of white wine. Cover with buttered paper and simmer for ten minutes, then remove the fish to a platter. Put in the same saute pan one pint of white wine sauce, and boil for five minutes. Strain, and add a few slices of truffle, and the tail of a lobster cut in thin slices. Pour over the fish, and sprinkle some chopped lobster corals over all. Shoulder of lamb, baker's oven style. Season a shoulder of lamb with salt and pepper, and rub with a piece of garlic. Then place in a deep earthen flat pan, or a roasting pan about two inches deep. Slice eight potatoes to the size of a silver dollar, and slice six onions very fine. Mix together and put on top and around the piece of lamb. Add a bay leaf and two cloves to the pan, sprinkle with salt, fresh-ground pepper, and some chopped parsley, add two quarts of water

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