Neck or Loin of Lamb

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

Neck or Loin of Lamb ↝ Lamb, ground, raw [Lamb, Veal, and Game Products]
yolk of an egg ↝ Egg, yolk only, raw [Eggs and omelets]
crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
parsley ↝ Parsley, raw [Not included in a food category]
thyme ↝ Thyme, fresh [Spices and Herbs]
marjoram ↝ Parsley, raw [Not included in a food category]
winter savory ↝ Winter squash, raw [Other red and orange vegetables]
lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
crisped parsley ↝ Parsley, raw [Not included in a food category]

Instructions (5)

Cut your lamb into chops.
Rub both sides with the yolk of an egg.
Sprinkle over them some crumbs of bread, mixed with a little parsley, thyme, marjoram, winter savory and a little lemon-peel, all chopped very fine.
Fry them in butter till they are of a nice light brown.
Put them into your dish, and garnish with crisped parsley.

Original Text

Neck or Loin of Lamb.
CUT your lamb into chops, rub both sides with the yolk of an egg, and sprinkle over them some crumbs of bread, mixed with a little parsley, thyme, marjoram, winter savory and a little lemon-peel, all chopped very fine. Fry them in butter till they are of a nice light brown, then put them into your dish, and garnish with crisped parsley.

Notes

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