Name: Quarter of Lamb
Ingredients: a slice of butter sprinkled; cayenne; salt

Quarter of Lamb

Ingredients

a slice of butter sprinkled
cayenne
salt

Directions

Divide the shoulder and raise it entirely from the breast in the direction of the letters a b c d.
Lay a slice of butter sprinkled with cayenne and salt between them.
Add a little lemon-juice, or substitute a cold Maître d'Hôtel sauce for these.
Remove the shoulder into another dish or not, as is most convenient.
Separate the brisket from the long bones in the line e f.
Carve the brisket in the direction g h.
Divide the rib-bones from i i to j j.
Offer the choice of the different parts in serving them.

Nutrition, whole recipe (rough)

108Calories

0 gProtein

12 gFat

1 gCarbs

What these numbers assume: 3 portions

Ingredient	Portion assumed	kcal
Butter	1 tbsp (14g)	102
Cayenne	1 tsp (1.8g)	6
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.

By Eliza Acton. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.