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Boned Quarter Of Lamb

From The Canadian economist (1881).

Source and licence

From The Canadian economist (1881), printed page 154, digitised by the Internet Archive: https://archive.org/details/canadianeconomis00bankuoft

Read the original public domain per archive.org metadata; unverified

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in Canada: that says where the book was made, not where the dish comes from.

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Ingredients

Method

  1. One pound of forcemeat ;
  2. melted butter.
  3. Bone a quarter of lamb, fill it with forcemeat, roll it round, and tie it with a piece of string, cover it with a buttered paper, and roast it.
  4. Serve it with melted butter.