A Quarter of Lamb forced

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (23)
Forcing the lamb
Steaks
Instructions (8)
  1. Take a large leg of lamb, cut a long slit on the back side, and take out the meat; but be careful you do not deface the other side.
  2. Chop the meat small with marrow, half a pound of beef-suet, some oysters, an anchovy washed, an onion, some sweet-herbs, a little lemon-peel, and some beaten mace and nutmeg.
  3. Beat all these together in a mortar.
  4. Stuff up the leg in the shape it was before, sew it up, and rub it all over with the yolks of eggs beaten.
  5. Spit it, flour it all over, lay it to the fire, and baste it with butter.
  6. An hour will roast it.
  7. In the mean time, cut the loin into steaks, season them with pepper, salt, and nutmeg, lemon-peel cut fine, and a few herbs.
  8. Fry them in fresh butter of a fine brown, then pour out all the butter, put in a quarter of a pint of white wine, shake it about, and then add half a pint of strong gravy.
Original Text
A Quarter of Lamb forced. TAKE a large leg of lamb, cut a long slit on the back side, and take out the meat; but be careful you do not deface the other side. Then chop the meat small with marrow, half a pound of beef-suet, some oysters, an an-chovy washed, an onion, some sweet-herbs, a little lemon-peel, and some beaten mace and nutmeg. Beat all these together in a mortar, stuff up the leg in the shape it was before, sew it up, and rub it all over with the yolks of eggs beaten; spit it, flour it all over, lay it to the fire, and baste it with butter. An hour will roast it. In the mean time, cut the loin into steaks, season them with pepper, salt, and nutmeg, lemon-peel cut fine, and a few herbs. Fry them in fresh butter of a fine brown, then pour out all the butter, put in a quarter of a pint of white wine, shake it about, and then add half a pint of strong gravy
Notes
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