Stuffed Loin of Lamb

Ingredients

• a loin of lamb (about three to four pounds in weight)
• flour and salt
• the contents of a small can of button mushrooms
• three ounces of bacon
• half a teaspoonful of chopped mint
• one tablespoonful of chopped parsley
• a quarter of a grated lemon
• an onion
• season well with celery salt
• and pepper
• moisten the mixture with the egg
• and a little milk, if necessary

Method

1. 1

   Remove bones from the lamb, wash and dry it, season with flour and salt, spread forcemeat over it, roll tightly, tie, and roast while basting frequently.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 157. The excerpt below is the record exactly as published.

Stuffed Loin of Lamb. Have the bones removed from a loin of lamb (about three to four pounds in weight) ; wash the meat and dry it well, and flour and salt. Make a forcemeat according to the recipe given below, and spread it evenly over the meat, then roll it up tightly, tie it with narrow tape at each end, and in the mid- dle, and roast it, basting it frequently, until it is thoroughly cooked. The appearance of the meat will be much improved if it is glazed after it has been allowed to get cold. For the forcemeat take the contents of a small can of button mush- rooms, drain them from the liquor in which they were pre- served, and chop them up into small pieces; pour half the mushroom liquor into a bowl containing the breadcrumbs, add the chopped mushrooms, veal (or beef) suet, three ounces of bacon, half a teaspoonful of chopped mint, one tablespoonful of chopped parsley, and a quarter of a grated lemon and an onion, season well with celery salt and pepper, and add a little grated nutmeg; moisten the mixture with the egg and a little milk, if necessary

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