Slit the Leg of Lamb down on the wrong Side, and take off all the Meat, as near as you can, without cutting the Outside Skin; beat it very small with its Weight of fresh Suet; add to it twelve large Oysters, two Anchovies, both neatly washed, and the Anchovies bon’d; season it with Pepper, Salt, Mace and Nutmeg, a little Thyme and Parsley nicely shred; beat all very fine together and mix it up with Yolks of Eggs; fill the Skin again with the Meat and sew it up very carefully. The Meat that is left out, must be fry’d for Garnish to the Loin, which you must fricassy as you do Chickens, and lay under the Leg of Lamb. Tie the Leg on to the Spit, for a Hole would spoil it. In your Fricassy for this Lamb, leave out the Cream and add a little Oyster Liquor and fry’d Oysters.
Kategorisierung:Fleisch & Geflügel:
Marlene Ernst (Transkription): "To force a Leg of Lamb", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 012,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-force-a-leg-of-lamb (26.01.2022).
Datenbankeintrag erstellt von Marlene Ernst.