gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
To Roast a Fore Quarter of Lamb
From Modern cookery, in all its branches, 1884
Serves 1
Serve with mint sauce and salad.
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 231. The excerpt below is the record exactly as published.
TO ROAST A FORE QUARTER OF LAMB. This should be laid to a clear brisk fire, and carefully and qlen- tifully basted from the time of its becoming warm until it is ready for table; but though it requires quick roasting, it must never be placed sufficiently near the fire to endanger the fat, which is very liable to catch or burn. When the joint is served, the shoulder should be separated from the ribs with a sharp knife ; and a small slice of fresh butter, a little cayenne, and a squeeze of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.