Leg of Lamb boiled, and Loin fried

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 (7)

Leg of Lamb ↝ Frog legs, raw [Finfish and Shellfish Products]
loin ↝ Lamb, ground, raw [Lamb, Veal, and Game Products]
strong gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
stewed spinach ↝ Spinach, raw [Vegetables and Vegetable Products]
crisped parsley ↝ Parsley, raw [Not included in a food category]
gooseberry sauce ↝ Gooseberries, raw [Fruits and Fruit Juices]
lemon ↝ Lemon, raw [Citrus fruits]

Instructions (6)

Cut your leg from the loin, and boil it three quarters of an hour.
Cut the loin in handsome steaks, beat them with a cleaver, and fry them a good brown.
Then stew them a little in strong gravy.
Put your leg on the dish, and lay your steaks round it.
Pour on your gravy, lay round lumps of stewed spinach and crisped parsley on every steak.
Send it to table with gooseberry sauce in a boat, and garnish with lemon.

Original Text

Leg of Lamb boiled, and Loin fried.
CUT your leg from the loin, and boil it three quarters of an hour. Cut the loin in handsome steaks, beat them with a cleaver, and fry them a good brown. Then stew them a little in strong gravy. Put your leg on the dish, and lay your steaks round it. Pour on your gravy, lay round lumps of stewed spinach and crisped parsley on every steak. Send it to table with gooseberry sauce in a boat, and garnish with lemon.

Notes

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