Shoulder of Lamb, grilled

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 12 days ago
Not a recipe: No

Ingredients (8)

lamb

Shoulder of Lamb ↝ Lamb, ground, raw [Lamb, Veal, and Game Products]

seasoning

pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]

sauce

mushroom and walnut ketchup ↝ Mushrooms, raw [Other vegetables and combinations]
onion, the size of a nut, well bruised ↝ Onions, raw [Vegetables and Vegetable Products]
a little chopped parsley ↝ Parsley, raw [Not included in a food category]
some of the good jelly reserved for sauces ↝ Jellies [Sweets]

Instructions (10)

Half roast the shoulder of lamb.
Score the lamb.
Season it with pepper, salt, and cayenne.
Broil it.
Reserve the gravy carefully.
Pass the gravy through a sieve to take off all fat.
Mix the gravy with mushroom and walnut ketchup, onion (the size of a nut, well bruised), a little chopped parsley, and some of the good jelly reserved for sauces.
Put a good quantity of this sauce on the lamb.
Make the sauce boil.
Pour the boiling hot sauce on the lamb when sent to table.

Original Text

Shoulder of Lamb, grilled.

Half roast, then score, and season it with pepper, salt, and cayenne. Broil it; reserve the gravy carefully; pass it through a sieve to take off all fat. Mix with it mushroom and walnut ketchup, onion, the size of a nut, well bruised, a little chopped parsley, and some of the good jelly reserved for sauces. Put a good quantity of this sauce; make it boil, and pour it boiling hot on the lamb when sent to table.

Notes

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