Soiled Leg of Lamb
From The encyclopaedia of practical cookery, 1892
Serves 1
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 206. The excerpt below is the record exactly as published.
Soiled Leg of Lamb. — (1) Dust a leg of Lamb over with salt, put it in a bowl with sufficient soft water to cover, make the water acid with a few drops of vinegar or lemon- juice, and let the Lamb steep for an hour. Afterwards dry it, dredge with flour, wrap it in a piece of linen, put it in a saucepan with a bunch of sweet herbs
Cook this with the app: pantry check, scaling, and the assistant.