crumbs
1/8 teaspoon pepper
1/4 cup melted
butter
1/2 tablespoon Poultry
Seasoning
1/4 teaspoon salt
1/4 cup boiling water
Roast Lamb
A leg of lamb is usually sent from market wrapped in caul; remove caul, wipe meat, sprinkle with
salt and pepper, place or rack in dripping−pan, and dredge meat and bottom of pan with flour.
Place in hot oven, and baste as soon as flour in pan is brown, and every fifteen minutes
afterwards until meat is done, which will take about one and three−fourths hours. It may be
necessary to put a small quantity of water in pan while meat is cooking. Leg of lamb may be
boned and stuffed for roasting. See Stuffing, under Braised Mutton.
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