Lamb, to fricassee

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (8)

hind quarter of lamb ↝ Lamb, ground, raw [Lamb, Veal, and Game Products]
spice ↝ Spices, paprika [Spices and Herbs]
sweet-herbs ↝ Onions, sweet, raw [Vegetables and Vegetable Products]
a shalot
some strong broth
balls
palates
a little brown gravy ↝ Gravy, brown, dry [Soups, Sauces, and Gravies]

Instructions (3)

Cut the hind quarter of lamb into thin slices.
Season the slices with spice, sweet-herbs, and a shalot.
Fry and toss the seasoned lamb slices in some strong broth, with balls and palates, and a little brown gravy to thicken it.

Original Text

Lamb, to fricassee.

Cut the hind quarter of lamb into thin slices, and season them with spice, sweet-herbs, and a shalot; fry and toss them up in[125] some strong broth, with balls and palates, and a little brown gravy to thicken it.

Notes

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