Roast Leg of Lamb

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
4.0 – 5.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (4)
  1. Place the joint at a good distance from the fire at first, and baste well the whole time it is cooking.
  2. When nearly done, draw it nearer the fire to acquire a nice brown colour.
  3. Sprinkle a little fine salt over the meat, empty the dripping-pan of its contents; pour in a little boiling water, and strain this over the meat.
  4. Serve with mint sauce and a fresh salad, and for vegetables send peas, spinach, or cauliflowers to table with it.
Original Text
ROAST LEG OF LAMB. 752. INGREDIENTS.—Lamb, a little salt. [Illustration: LEG OF LAMB.] Mode.—Place the joint at a good distance from the fire at first, and baste well the whole time it is cooking. When nearly done, draw it nearer the fire to acquire a nice brown colour. Sprinkle a little fine salt over the meat, empty the dripping-pan of its contents; pour in a little boiling water, and strain this over the meat. Serve with mint sauce and a fresh salad, and for vegetables send peas, spinach, or cauliflowers to table with it. Time.—A leg of lamb weighing 5 lbs., 1-1/2 hour. Average cost, 10d. to 1s. per lb. Sufficient for 4 or 5 persons. Seasonable from Easter to Michaelmas.
Notes
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