Leg of Lamb à l'Indienne

The "Queen" cookery books. No.6. Swee... · S. Beaty-Pownall · 1902

Source: The "Queen" cookery books. No.6. Sweets "part 1"
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (11)

For roasting

Leg of Lamb ↝ Frog legs, raw [Finfish and Shellfish Products]

Garnish

pickles ↝ Pickles, NFS [Olives, pickles, pickled vegetables]
chutney ↝ Chutney [Mustard and other condiments]

For Béchamel

rich béchamel
curry powder ↝ Spices, curry powder [Spices and Herbs]

For braising (alternative method)

leg or shoulder ↝ Frog legs, raw [Finfish and Shellfish Products]
rich veal forcemeat ↝ Veal, ground, raw [Lamb, Veal, and Game Products]

For sauce (alternative method)

its own liquor
tomato purée ↝ Tomato, puree, canned [Vegetables and Vegetable Products]
curry paste ↝ Curry sauce [Dips, gravies, other sauces]
essence of anchovy ↝ Fish, anchovy [Fish]

Instructions (3)

Roast the leg of lamb and serve with a garnish of pickles and chutney, and a rich béchamel, strongly flavoured with curry powder.
Alternatively, bone and stuff the leg or shoulder with a rich veal forcemeat, and braise it.
Serve with its own liquor, strained, freed from grease, and thickened with tomato purée, curry paste, and a little essence of anchovy.

Original Text · last edited 4 days ago

Leg of Lamb à l'Indienne.—Roast and serve with a garnish of pickles and chutney, and a rich béchamel, strongly flavoured with curry powder. Another form of this dish is made by boning and stuffing the leg or shoulder with a rich veal forcemeat, and braising it, then serving it with its own liquor, strained, freed from grease, and thickened with tomato purée, curry paste, and a little essence of anchovy.

Notes

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