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English cookbook, ca. 1824
Page 28
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Stewed loin of Lamb Bake a loin of Lamb. Then make a good [forcement?] with sweet herbs [?] which you put inside and [?] the lamb well up the length ways sew it up. Stew all the [?] [?] butter water with an onion [well?] [?] with [?] [?] and make a nice light brown [gravy?] in which [?] [simmer?] your lamb till it is well done. but be careful it does not [burn?] and make it look dark. garnish it when served of with plenty of Carrots and [?] cut with different shapes.
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Stewed loin of Lamb Bake a loin of Lamb. Then make a good [forcement?] with sweet herbs [?] which you put inside and [?] the lamb well up the length ways sew it up. Stew all the [?] [?] butter water with an onion [well?] [?] with [?] [?] and make a nice light brown [gravy?] in which [?] [simmer?] your lamb till it is well done. but be careful it does not [burn?] and make it look dark. garnish it when served of with plenty of Carrots and [?] cut with different shapes.
Szathmary Culinary Manuscripts and Cookbooks
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