333. Shoulder of Lamb braised

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (17)
  1. Take the blade bone from a shoulder of lamb.
  2. Season ten long strips of fat bacon rather highly with pepper, salt, and a teaspoonful of chopped parsley.
  3. Place the bacon pieces, one after the other, in your larding pin.
  4. Draw the larding pin quickly through the fleshy part of the shoulder, leaving the bacon in the meat.
  5. After having used all the bacon, roll the meat round and tie it up with a piece of string.
  6. Put the rolled meat into a stewpan containing a quarter of a pound of butter over a slow fire.
  7. Stir the meat occasionally until of a light golden color.
  8. Pour in a quart of water or broth.
  9. Add forty button onions and a bunch of parsley.
  10. Let simmer very slowly until the onions are quite tender.
  11. Take up the meat and pull off the string.
  12. Dress the meat upon a dish with the onions around it.
  13. Take the parsley out of the liquor.
  14. Carefully skim off all the fat from the liquor.
  15. Reduce the liquor until forming a thinnish glaze.
  16. Pour the glaze over the meat and serve.
  17. If using mushrooms, add them ten minutes before sending to table.
Original Text
333. Shoulder of Lamb braised.—Take the blade bone from a shoulder of lamb, and have ready ten long strips of fat bacon, which season rather highly, with pepper, salt, and a teaspoonful of chopped parsley, place the pieces, one after the other, in your larding pin, which draw quickly through the fleshy part of the shoulder, leaving the bacon in the meat; after having used all the bacon, roll the meat round, and tie it up with a piece of string; then put it into a stewpan containing a quarter of a pound of butter over a slow fire, stirring it occasionally until of a light golden color, when pour in a quart of water or broth, and add forty button onions, and a bunch of parsley; let simmer very slowly until the onions are quite tender, when take up the meat, pull off the string, and dress it upon a dish with the onions round; take the parsley out of the liquor, from which carefully skim off all the fat, and reduce it until forming a thinnish glaze, when pour it over the meat and serve. Mushrooms may be added ten minutes before sending to table.
Notes
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