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Lamb, Boast Saddle of

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Lamb, Boast Saddle of

Ingredients

Directions

  1. Pour in the stock and simmer very gently for 2 hours.

  2. Remove the meat, dry it, strain the gravy, and reduce it to a glaze.

  3. Glaze the meat and serve it on stewed peas, spinach, or stewed cucumbers.

Recipe from a historical cookbook (Internet Archive).

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.

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