Recipes > Meat > Lamb > Fricassy of Lamb white

Fricassy of Lamb white


  • leg of lamb
  • white gravy
  • 1 shalot shred fine
  • nutmeg
  • salt
  • capers
  • 3 spoonfuls of cream
  • yolks of 2 eggs
  • parsley


Take the leg of lamb, half roast it, when it is cold cut it in slices, put it into a stew-pan with a little white gravy, the shalot, a little nutmeg, salt, and a few shred capers; let it boil over the stove whilst the lamb is enough; to thicken your sauce, take the cream, yolks, a little shred parsley, and beat them well together, then put it into your stew-pan and shake it whilst it is thick, but don't let it boil; if this do not make it thick, put in a little flour and butter, so serve it up. Garnish your dish with mushrooms, oysters and lemon.


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English Housewifry (1764).

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