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Boned Quarter Of Lamb

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 7 ingredients

  1. a teacupful of water
  2. 2 oz. of butter
  3. White sauce
  4. Brisket
  5. Forcemeat
  6. Chops
  7. Cut
Contains Milk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. 144.—Take off the shoulder and bone it;
  2. stuff it with fine forcemeat, and skewer it in a handsome shape.
  3. Braise it with 2 oz.
  4. of butter, add a teacupful of water, stirring the braise until the gravy is drawn.
  5. ‘Then cut the brisket into pieces, and stew them in white gravy;
  6. thicken it with cream and eges so that it shall be very white ;
  7. cut the long bones into chops and fry them;
  8. thicken the gravy of the braise, add haricots, minced truffles, or anything else of vegetable in season.
  9. Place the shoulder in the centre of a dish with its own sauce, lay the brisket covered with white sauce round it, and place the fried chops at the edge.

Plating

Cookware for this recipe

  • Frying pan
  • Casserole pot
  • Grill or grill pan
  • Chef's knife
  • Cutting board
  • Wooden spoon