Stewed Leg of Lamb with White Sauce
From Modern cookery, in all its branches, 1884
Serves 1
Serve with boiled tongue and extra sauce.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 232. The excerpt below is the record exactly as published.
STEWED LEG OF LAMB WITH WHITE SAUCE. (ENTREE.)* Choose a small plump leg of lamb, not much exceeding five pounds in weight ; put it into a vessel nearly of its size, with a few trimmings or a bone or two of undressed veal if at hand ; cover it with warm water, bring it slowly to a boil, clear off the scum with great care when it is first thrown to the surface, and when it has all been skimmed off, add a faggot of thyme and parsley, and two carrots of moderate size
Cook this with the app: pantry check, scaling, and the assistant.