Neck of Lamb glazed

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 (3)
for serving
Instructions (7)
  1. Cut the scragg and the chine bone from a neck of house lamb.
  2. Take off the skin.
  3. Trim part of the fat away to lard the neck lengthways.
  4. Blanch the neck.
  5. Braise or roast it gently with a veal caul over.
  6. When it is to be served up, glaize the larding.
  7. Put round it white onion sauce.
Original Text
Neck of Lamb glaized. Cut the scragg and the chine bone from a neck of house lamb; then take off the skin, trim part of the fat away to lard the neck lengthways, blanch it, and braise or roast it gently with a veal caul over. When it is to be served up, glaize the larding, and put round it white onion sauce made thus:
Notes
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