334. Breast of Lamb broiled

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (18)

breast of lamb
two onions, cut into thin slices ↝ Onions, raw [Vegetables and Vegetable Products]
half a carrot, cut into thin slices ↝ Carrots, raw [Vegetables and Vegetable Products]
the same of turnip, cut into thin slices ↝ Turnips, raw [Vegetables and Vegetable Products]
two bay-leaves ↝ Spices, bay leaf [Spices and Herbs]
a few sprigs of parsley ↝ Parsley, raw [Not included in a food category]
thyme ↝ Thyme, fresh [Spices and Herbs]
half an ounce of salt ↝ Salt, table, iodized [Spices and Herbs]
three pints of water ↝ Water, tap [Tap water]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
bread-crumb ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

For serving

plain gravy ↝ Gravy, vegetarian [Dips, gravies, other sauces]
mint sauce
stewed peas ↝ Blackeyed peas, NFS [Beans, peas, legumes]
any other vegetable sauce
tomato sauce ↝ Tomato chili sauce [Tomato-based condiments]

Instructions (8)

Saw off the breast from a rib of lamb, leaving the neck of sufficient size to roast or for cutlets.
Put two onions, half a carrot, and the same of turnip, cut into thin slices, in a stewpan with two bay-leaves, a few sprigs of parsley and thyme, half an ounce of salt, and three pints of water.
Lay in the breast, which let simmer until tender, and the bones leave with facility.
When tender, take it from the stewpan, pull out all the bones, and press it between two dishes.
When cold, season with a little salt and pepper, egg and bread-crumb it lightly over.
Broil gently (over a moderate fire) of a nice yellowish color, turning it very carefully.
When sufficiently browned upon one side, serve with plain gravy in the dish and mint sauce separately, or with stewed peas or any other vegetable sauce.
Tomato sauce is likewise very good served with it.

Original Text

334. Breast of Lamb broiled.—Saw off the breast from a rib of lamb, leaving the neck of sufficient size to roast or for cutlets; then put two onions, half a carrot, and the same of turnip, cut into thin slices, in a stewpan with two bay-leaves, a few sprigs of parsley and thyme, half an ounce of salt, and three pints of water, lay in the breast, which let simmer until tender, and the bones leave with facility, when take it from the stewpan, pull out all the bones, and press it between two dishes; when cold, season with a little salt and pepper, egg and bread-crumb it lightly over, and broil gently (over a moderate fire) of a nice yellowish color, turning it very carefully; when sufficiently browned upon one side, serve with plain gravy in the dish and mint sauce separately, or with stewed peas or any other vegetable sauce; tomato sauce is likewise very good served with it.

Notes

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