Shoulder of Lamb en Epigram

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 (7)
Instructions (5)
  1. Roast a shoulder of lamb till three parts done, and let it stand till cold.
  2. Take the blade-bone out with the meat, leaving only the skin whole in the form of a fan.
  3. Cut the meat into slips, add to it parsley, thyme, eschallots, and mushrooms, chopped fine, some good-seasoned cullis, and a little lemon pickle.
  4. Let it stew gently for a quarter of an hour.
  5. Let the fan of the shoulder and the blade bone be broiled, and served up over the stew.
Original Text
Shoulder of Lamb en Epigram. Roast a shoulder of lamb till three parts done, and let it stand till cold; then take the blade-bone out with the meat, leaving only the skin whole in the form of a fan. Cut the meat into slips, add to it parsley, thyme, eschallots, and mushrooms, chopped fine, some good-seasoned cullis, and a little lemon pickle. Let it stew gently for a quarter of an hour; and let the fan of the shoulder and the blade bone be broiled, and served up over the stew.
Notes
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