Recipes > Meat > Lamb > Hashed Lamb and Broiled Blade-Bone

Hashed Lamb and Broiled Blade-Bone


  • remains of a cold shoulder of lamb
  • pepper and salt to taste
  • 2 ounces of butter
  • about 1/2 pint of stock or gravy
  • 1 tablespoonful of shalot vinegar
  • 3 or 4 pickled gherkins


Take the blade-bone from the shoulder, and cut the meat into collops as neatly as possible. Season the bone with pepper and salt, pour a little oiled butter over it, and place it in the oven to warm through. Put the stock into a stewpan, add the ketchup and shalot vinegar, and lay in the pieces of lamb. Let these heat gradually through, but do not allow them to boil. Take the blade-bone out of the oven, and place it on a gridiron over a sharp fire to brown. Slice the gherkins, put them into the hash, and dish it with the blade-bone in the centre. It may be garnished with croutons or sippets of toasted bread.

Time: Altogether 1/2 hour.

Seasonable: House lamb, from Christmas to March; grass lamb, from Easter to Michaelmas.


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The Book of Household Management (1861).

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