Stuffed Forequarter of Lamb

Ingredients

• two or three sausages
• some chopped bacon
• a wine-glassful of cream
• some bread-crumbs
• chopped mixed herbs
• thicken with yolks of egg

Method

1. 1

   Take the meat out of two or three sausages, some chopped bacon, a wine-glassful of cream, some bread-crumbs and chopped mixed herbs, mix the whole well together, and thicken with yolks of egg; raise the shoulder with a knife without cutting the skin, fill with the stuffing, and sew it down with a trussing-needle and string.

2. 2

   Wrap in a buttered sheet of paper, and roast.

3. 3

   Serve with Spanish sauce or with stewed bottoms of artichokes.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 39. The excerpt below is the record exactly as published.

Stuffed forequarter of lamb. Salsifis frits. Fried salsifis. Gâteau aux amandes, Almond cake, Clear soup with chervil-leaves. Cut up some chervil-leaves, and boil in your stock; the flavour of these leaves is a great improvement if the stock happens to be rather poor. Calf’s liver à l’Italienne. Cut up the liver into thin slices; put some olive oil, melted lard, and white wine in a saucepan, cover the bottom with chopped parsley, chives, and mushrooms, sprinkled with salt and pepper, place a layer of calfs liver on this, and continue in the same manner until the saucepan is nearly full, cover with slices of bacon, and cook over a slow fire with hot coals on the lid of the saucepan; serve either with Italian sauce (see 13th of October), or with its own sauce reduced, and cleared of all grease. Stuffed forequarter of lamb. Take the meat out of two or three sausages, some chopped bacon, a wine-glassful of cream, some bread-crumbs and chopped mixed herbs, mix the whole well together, and, thicken with yolks of egg

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