Leg of Lamb with Oysters

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (14)

For the lamb

Leg of Lamb ↝ Frog legs, raw [Finfish and Shellfish Products]
light forcemeat
some blanched and bearded oysters pounded with it ↝ Oysters, raw [Shellfish]
slices of lemon ↝ Lemon, raw [Citrus fruits]
salt ↝ Salt, table, iodized [Spices and Herbs]
bards of fat bacon
paper ↝ Rice paper [Crackers, excludes saltines]

For the sauce

oysters blanched and bearded ↝ Oysters, raw [Shellfish]
stewed mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
boiled button onions ↝ Onions, raw [Vegetables and Vegetable Products]
some cullis
the oyster liquor they were blanched in ↝ Oysters, raw [Shellfish]
cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (8)

Bone the leg of lamb.
Fill the cavity with light forcemeat and some blanched and bearded oysters pounded with it.
Sew it up.
Put over it slices of lemon, salt, bards of fat bacon, and paper.
Roast it gently.
When it is to be served up, glaize it.
Put a sauce round it made with oysters blanched and bearded, stewed mushrooms, boiled button onions, some cullis, and the oyster liquor they were blanched in.
Season the sauce to the palate with cayenne and lemon juice.

Original Text

Leg of Lamb with Oysters.

Bone the leg, fill the cavity with light forcemeat, and some blanched and bearded oysters pounded with it. Sew it up, put over it slices of lemon, salt, bards of fat bacon, and paper. Roast it gently,[81] and when it is to be served up, glaize it, and put a sauce round it made with oysters blanched and bearded, stewed mushrooms, boiled button onions, some cullis, and the oyster liquor they were blanched in. Season to the palate with cayenne and lemon juice.

Notes

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