Recipes > Meat > Lamb > Lamb, to fricassee

Lamb, to fricassee


Cut the hind quarter of lamb into thin slices, and season them with spice, sweet-herbs, and a shalot; fry and toss them up in some strong broth, with balls and palates, and a little brown gravy to thicken it.


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The Lady's Own Cookery Book (1844).

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