HASHED LAMB AND BROILED BLADE-BONE

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Total: 30 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (7)
  1. Take the blade-bone from the shoulder, and cut the meat into collops as neatly as possible.
  2. Season the bone with pepper and salt, pour a little oiled butter over it, and place it in the oven to warm through.
  3. Put the stock into a stewpan, add the ketchup and shalot vinegar, and lay in the pieces of lamb.
  4. Let these heat gradually through, but do not allow them to boil.
  5. Take the blade-bone out of the oven, and place it on a gridiron over a sharp fire to brown.
  6. Slice the gherkins, put them into the hash, and dish it with the blade-bone in the centre.
  7. It may be garnished with croutons or sippets of toasted bread.
Original Text
HASHED LAMB AND BROILED BLADE-BONE. 749. INGREDIENTS.—The remains of a cold shoulder of lamb, pepper and salt to taste, 2 oz. of butter, about 1/2 pint of stock or gravy, 1 tablespoonful of shalot vinegar, 3 or 4 pickled gherkins. Mode.—Take the blade-bone from the shoulder, and cut the meat into collops as neatly as possible. Season the bone with pepper and salt, pour a little oiled butter over it, and place it in the oven to warm through. Put the stock into a stewpan, add the ketchup and shalot vinegar, and lay in the pieces of lamb. Let these heat gradually through, but do not allow them to boil. Take the blade-bone out of the oven, and place it on a gridiron over a sharp fire to brown. Slice the gherkins, put them into the hash, and dish it with the blade-bone in the centre. It may be garnished with croutons or sippets of toasted bread. Time.—Altogether 1/2 hour. Average cost, exclusive of the meat, 4d. Seasonable,—house lamb, from Christmas to March; grass lamb, from Easter to Michaelmas. [Illustration: FORE-QUARTER OF LAMB.]
Notes
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