Hind Quarter of Lamb marinated

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (12)
Marinade
Forcing and Larding
Roasting
Sauce
Instructions (11)
  1. Bone the leg of lamb.
  2. Fill the cavity with a light, well-seasoned forcemeat.
  3. Sew up the leg.
  4. Lard the top part of the quarter with slips of fat bacon.
  5. Prepare the marinade: Boil together veal stock, vinegar, whole black pepper, salt, bay leaves, onions cut in pieces, garlic, and rhenish wine for a quarter of an hour.
  6. Place the lamb in a deep dish.
  7. Strain the boiled marinade liquor over the lamb.
  8. Let the lamb marinate for five or six hours, turning it several times.
  9. Roast the lamb gently with a veal caul over it.
  10. When the lamb is nearly done, let it colour a little and glaize the top.
  11. Serve with a sauce made from the marinade liquor boiled down almost to a glaize, with some cullis added.
Original Text
Hind Quarter of Lamb marinated. Bone the leg, fill the cavity with a light forcemeat well-seasoned, sew it up and lard the top part of the quarter with slips of fat bacon. When done, take a quart of veal stock, half a gill of vinegar, whole black pepper, some salt, two bay leaves, three onions cut in pieces, a little garlick, and half a pint of rhenish wine. Boil all the ingredients together a quarter of an hour, put the lamb into a deep dish, and strain the liquor to it. Let it lay five or six hours, turn it several times, then roast the lamb gently with a veal caul over it. When it is nearly done, let it colour a little and glaize the top. Serve it up with a sauce under it, made with the above liquor boiled down almost to a glaize, with some cullis added. N. B. In the same manner may be done a shoulder or leg of lamb. [80]
Notes
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