ROAST LOIN OF LAMB

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (0)
No ingredients extracted.
Instructions (2)
  1. Place it at a moderate distance from a clear fire, baste it frequently, froth it when nearly done, and serve it with the same sauces as the preceding joints.
  2. A loin of lamb may be boiled and sent to table with white cucumber, mushroom, common white sauce, or parsley and butter.
Original Text
ROAST LOIN OF LAMB. Place it at a moderate distance from a clear fire, baste it frequently, froth it when nearly done, and serve it with the same sauces as the preceding joints. A loin of lamb may be boiled and sent to table with white cucumber, mushroom, common white sauce, or parsley and butter. 1 to 1-1/4 hour.
Notes
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