Hashed Lamb and Broiled Blade-bone

Ingredients

• 1/2 pint of stock
• 1 tablespoonful of shalot vinegar
• 4 pickled gherkins
• pepper
• salt
• vinegar

Directions

1. 749. INGREDIENTS.--The remains of a cold shoulder of lamb, pepper and salt to taste, 2 oz. of butter, about 1/2 pint of stock or gravy, 1 tablespoonful of shalot vinegar, 3 or 4 pickled gherkins.

2. _Mode_.--Take the blade-bone from the shoulder, and cut the meat into collops as neatly as possible. Season the bone with pepper and salt, pour a little oiled butter over it, and place it in the oven to warm through. Put the stock into a stewpan, add the ketchup and shalot vinegar, and lay in the pieces of lamb. Let these heat gradually through, but do not allow them to boil. Take the blade-bone out of the oven, and place it on a gridiron over a sharp fire to brown. Slice the gherkins, put them into the hash, and dish it with the blade-bone in the centre. It may be garnished with croutons or sippets of toasted bread.

3. _Time_.--Altogether 1/2 hour. _Average cost_, exclusive of the meat, 4d.

4. _Seasonable_,--house lamb, from Christmas to March; grass lamb, from Easter to Michaelmas.

Nutrition, whole recipe (rough)

What these numbers assume: 3 portions

Ingredient	Portion assumed	kcal
Black Pepper	1 tsp ground (2.3g)	6
Vinegar	1 tbsp (15ml) distilled	3
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.