Shoulder of Lamb grilled (No. 491)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (18)
sauce
for serving
see also
N.B.
Instructions (9)
  1. Boil it
  2. score it in checkers about an inch square
  3. rub it over with the yelk of an egg
  4. pepper and salt it
  5. strew it with bread-crumbs and dried parsley, or sweet herbs, or No. 457, or No. 459
  6. Carbonado, i. e. grill, i. e. broil it over a clear fire, or put it in a Dutch oven till it is a nice light brown
  7. send up some gravy with it
  8. or make a sauce for it of flour and water well mixed together with an ounce of fresh butter, a table-spoonful of mushroom or walnut catchup, and the juice of half a lemon
N.B.
  1. Breasts of lamb are often done in the same way, and with mushroom or mutton sauce (No. 307)
Original Text
Shoulder of Lamb grilled.—(No. 491.) Boil it; score it in checkers about an inch square, rub it over with the yelk of an egg, pepper and salt it, strew it with bread-crumbs and dried parsley, or sweet herbs, or No. 457, or No. 459, and Carbonado, i. e. grill, i. e. broil it over a clear[308] fire, or put it in a Dutch oven till it is a nice light brown; send up some gravy with it, or make a sauce for it of flour and water well mixed together with an ounce of fresh butter, a table-spoonful of mushroom or walnut catchup, and the juice of half a lemon. See also grill sauce (No. 355). N.B. Breasts of lamb are often done in the same way, and with mushroom or mutton sauce (No. 307).
Notes
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