Recipes > Meat > Lamb > Epigramme of Lamb, with Piquante Sauce

Epigramme of Lamb, with Piquante Sauce

Instructions

Boil a breast of young mutton, weighing from two to three pounds until tender, either in the stock-pot, or in hot water seasoned with salt, two cloves stuck in a small onion, and a bouquet of sweet herbs; when it is tender enough to permit the bones to be drawn out easily, take it up, lay it on a pan, put another, containing weights, on it, and press it until it is cold; then cut it in eight triangular pieces, about the size of a small cutlet; season them with salt and pepper; roll them first in sifted cracker dust, then in an egg beaten with a tablespoonful of cold water, and again in cracker dust; fry them light brown in enough smoking hot fat to cover them.

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Source

The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877).


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