Boiled Leg and Fried Loin of Lamb

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

For the leg

the leg ↝ Frog legs, raw [Finfish and Shellfish Products]

For the loin

the loin into steaks ↝ Pork, loin, boneless, raw [Pork Products]
a few crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

For the side

a good deal of spinage

For garnish

an orange ↝ Orange, raw [Citrus fruits]

Accompaniment

butter in a cup ↝ Butter, stick, unsalted [Dairy and Egg Products]

Optional spinage preparation

a good piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (10)

Boil the leg very white. An hour will do it.
Cut the loin into steaks.
Dip the loin steaks into a few crumbs of bread and egg.
Fry the loin steaks nice and brown.
Boil a good deal of spinage and lay it in the dish.
Put the boiled leg in the middle of the dish.
Lay the loin steaks round the leg.
Cut an orange in four, and garnish the dish.
Serve with butter in a cup.
Alternatively, for the spinage: drain the boiled spinage, put it into a sauce-pan with a good piece of butter, and stew it.

Original Text

LET the leg be boiled very white. An hour will do it. Cut the loin into steaks, dip them into a few crumbs of bread and egg, fry them nice and brown, boil a good deal of spinage and lay in the dish, put the leg in the middle, lay the loin round it, cut an orange in four, and garnish the dish, and have butter in a cup. Some love the spinage boiled, then drained, put into a sauce-pan with a good piece of butter, and stewed.

Notes

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