Baron of Lamb Larded, a la Printaniere

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (6)
  1. Trim, lard, and roast a baron of lamb according to the directions contained in the foregoing article
  2. Dish it up
  3. Pour round it some Printaniere sauce (No. 21)
  4. Garnish it with groups of small new potatoes first partly boiled, and afterwards fried of a light colour in clarified butter
  5. Glaze the lamb all over
  6. Send to table
Original Text
BARON OF LAMB LARDED, A LA PRINTANIERE. TRIM, lard, and roast a baron of lamb according to the directions contained in the foregoing article; dish it up, pour round it some Printaniere sauce (No. 21); garnish it with groups of small new potatoes first partly boiled, and afterwards fried of a light colour in clarified butter, glaze the lamb all over, and send to table.
Notes
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