To fry a 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 (10)

a few sweet-herbs ↝ Onions, sweet, raw [Vegetables and Vegetable Products]
fresh Butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a quarter of a pint of white wine ↝ Wine, white [Wine]
half a pint of strong gravy where in good spice has been boil'd ↝ Gravy, beef [Dips, gravies, other sauces]
a quarter of a pint of oyster-liquor ↝ Oysters, raw [Shellfish]
some mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
a spoonful of the pickle ↝ Pickles, NFS [Olives, pickles, pickled vegetables]
a piece of butter rolled in flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
the yolk of an egg beat ↝ Egg, yolk only, raw [Eggs and omelets]
lemon ↝ Lemon, raw [Citrus fruits]

Instructions (9)

Fry the loin of lamb in fresh butter with sweet-herbs until golden brown.
Pour out all the butter.
Add white wine and shake.
Add strong gravy, oyster-liquor, mushrooms, and pickle.
Add butter rolled in flour and beaten egg yolk.
Stir until the sauce thickens.
Lay the leg of lamb in the dish and the loin around it.
Pour the sauce over the lamb.
Garnish with lemon.

Original Text

To fry a Loin of Lamb.
and a few sweet-herbs; fry them in fresh Butter of a fine brown, then pour out all the butter, put in a quarter of a pint of white wine, shake it about, and put in half a pint of strong gravy where in good spice has been boil'd, a quarter of a pint of oyster-liquor, some mushrooms and a spoonful of the pickle, a piece of butter rolled in flour, and the yolk of an egg beat; stir all these together till it is thick; then lay your leg of lamb in the dish and the loin round it; pour the sauce over it, and garnish with lemon.

Notes

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