Hind Quarter of Lamb with Spinach

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 (9)
Lamb
Spinach
Seasoning for Lamb Chops
Seasoning for Spinach
Optional for serving spinach
Instructions (13)
  1. Boil the leg of lamb, preserving its white color.
  2. Serve the lamb with spinach underneath and hot steaks around it.
  3. Cut the loin into chops.
  4. Season the chops with pepper and salt.
  5. Fry or broil the seasoned chops.
Spinach Preparation
  1. Pick the spinach.
  2. Boil the spinach until nearly done.
  3. Strain the spinach and squeeze it dry.
  4. Chop the spinach.
  5. Add a small piece of fresh butter, pepper, and salt to the spinach.
  6. Add a little cullis or cream to the spinach.
  7. Stew the spinach mixture for five minutes.
Optional Serving Suggestion
  1. The spinach can be served as a dish with fried bread around it.
Original Text
Hind Quarter of Lamb with Spinach. Boil the leg, preserve it as white as possible, serve it up with spinach under, and the steaks round it very hot. The loin to be cut into chops, and seasoned with pepper and salt; then fried or broiled. Pick and boil the spinach till nearly done; then strain and squeeze it dry, chop it, and add a little piece of fresh butter, pepper, and salt, a little cullis or cream, and let it stew for five minutes. N. B. The spinach may be served up as a dish with fried bread round it.
Notes
—