Recipes > Meat > Lamb > Shoulder of Lamb, grilled

Shoulder of Lamb, grilled

Instructions

Half roast, then score, and season it with pepper, salt, and cayenne. Broil it; reserve the gravy carefully; pass it through a sieve to take off all fat. Mix with it mushroom and walnut ketchup, onion, the size of a nut, well bruised, a little chopped parsley, and some of the good jelly reserved for sauces. Put a good quantity of this sauce; make it boil, and pour it boiling hot on the lamb when sent to table.

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Source

The Lady's Own Cookery Book (1844).


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