Recipes > Meat > Lamb > To Roast the Fore-Quarter, etc. of Lamb

To Roast the Fore-Quarter, etc. of Lamb

Instructions

The fore-quarter should always be roasted and served with mint sauce in a boat; chop the mint small and mix it with vinegar enough to make it liquid, sweeten it with sugar.

The hind-quarter may be boiled or roasted, and requires mint sauce; it may also be dressed in various ways.

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Source

The Virginia Housewife (1860).


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