Shoulder 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 (12)

For the lamb

Shoulder of lamb ↝ Lamb, ground, raw [Lamb, Veal, and Game Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
mushroom powder ↝ Gravy, mushroom, dry, powder [Soups, Sauces, and Gravies]
beaten spice ↝ Spices, paprika [Spices and Herbs]
light forcemeat
bards of fat bacon
stock

For glazing

glaze ↝ Carrots, glazed, cooked [Carrots]

For sauce

sorrel sauce
strong cullis sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
tarragon of vinegar

Instructions (10)

Bone a shoulder of house lamb.
Season it with pepper, salt, mushroom powder, and beaten spice.
Fill the cavity with some light forcemeat.
Sew it up.
Make it in the form of a leg of lamb.
Blanch it.
Braise in a little stock and bards of fat bacon.
When it is done wipe it dry.
Glaze it.
Serve it up with sorrel sauce under, or a strong cullis sauce with a little tarragon of vinegar in it.

Original Text

Shoulder of Lamb glaized.

Bone a shoulder of house lamb, then season it with pepper, salt, mushroom powder, and beaten spice; fill the cavity with some light forcemeat; sew it up, and make it in the form of a leg of lamb; after which blanch it, and braise in a little stock and bards of fat bacon. When it is done wipe it dry, glaize it, and serve it up with sorrel sauce under; or a strong cullis sauce with a little tarragon of vinegar in it.

[78]

Notes

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