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Stuffed Fore-quarter of Lamb
From The encyclopaedia of practical cookery, 1892
Serves 6
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
Nutrition per serving
162Calories
6 gProtein
12 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories162 kcal
Protein6.4 g
Carbohydrates12 g
Fiber0.7 g
Sugars1.2 g
Total Fat9.8 g
Saturated Fat3.4 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol24 mg
Sodium321 mg
Potassium118 mg
Calcium34 mg
Iron1 mg
Magnesium11 mg
Phosphorus66 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A7 mcg
Vitamin E0.3 mg
Vitamin K1.2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.5 mg
Folate17 mcg
Choline17 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 226. The excerpt below is the record exactly as published.
asted Fore-quarter of Iamb. — (1) Cover a fore-quarter of Lamb with slices of bacon, and wrap it up in sheets of buttered paper. Boast in front of a clear fire or in the oven, and when' sufficiently cooked, raise the shoulder from the neck with a knife, fill the cavity with maitre-d’hotel butter, and serve with its own gravy. (2) Stuffed. — Mix with the meat of two or three sausages an equal quantity of chopped bacon, 2 table-spoonfuls of cream, 1 teacupful of breadcrumbs, and a sprinkling of chopped mixed herbs ; mix all well together, and moisten with the beaten yolks of eggs
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