BRAISED LOIN OF LAMB

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 120 min Total: 120 min
Yield
4.0 – 5.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
Instructions (10)
  1. Bone a loin of lamb.
  2. Line the bottom of a stewpan just capable of holding it, with a few thin slices of fat bacon.
  3. Add the remaining ingredients.
  4. Cover the meat with a few more slices of bacon.
  5. Pour in the stock.
  6. Simmer very gently for 2 hours.
  7. Take the meat up and dry it.
  8. Strain the gravy and reduce it to a glaze.
  9. Glaze the meat with the reduced gravy.
  10. Serve it either on stewed peas, spinach, or stewed cucumbers.
Original Text
BRAISED LOIN OF LAMB. [Illustration: LOIN OF LAMB.] 753. INGREDIENTS.—1 loin of lamb, a few slices of bacon, 1 bunch of green onions, 5 or 6 young carrots, a bunch of savoury herbs, 2 blades of pounded mace, 1 pint of stock, salt to taste. Mode.—Bone a loin of lamb, and line the bottom of a stewpan just capable of holding it, with a few thin slices of fat bacon; add the remaining ingredients, cover the meat with a few more slices of bacon, pour in the stock, and simmer very gently for 2 hours; take it up, dry it, strain and reduce the gravy to a glaze, with which glaze the meat, and serve it either on stewed peas, spinach, or stewed cucumbers. Time.—2 hours. Average cost, 11d. per lb. Sufficient for 4 or 5 persons. Seasonable from Easter to Michaelmas. [Illustration: SADDLE OF LAMB. RIBS OF LAMB.]
Notes
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