The art of cookery / by John Mollard.

  • Mollard, John.
Date:
1836
Catalogue details

Licence: Public Domain Mark

Credit: The art of cookery / by John Mollard. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    over. On serving, glaze the larding, and pour white onion sauce round it. NECK OF LAMB AND TURNIPS. Cut the scrag, chine bone, and skin, from a neck of house lamb, and lay it in cold water for an hour; then boil it, and serve with mashed turnips round. The dish may be ornamented with boiled carrots cut into shapes. Have some caper sauce in a butterboat. HIND QUARTER OF LAMB MARINADED. Bone the leg’, fill the cavity with a light force- meat well seasoned, sew it up, and lard the top part of the quarter with slips of fat bacon. When done, take a quart of veal broth, half a gill of vinegar, some whole black pepper, salt, two bay leaves, three onions cut in pieces, a little garlic, and half a pint of Rhenish wine. Boil all the in- gredients together a quarter of an hour, put the lamb into a deep dish, and strain the liquor to it. Let it lie five or six hours, and turn it several times; then roast the lamb gently with a veal caul over it. When nearly done, let it colour a little, and glaze the top. Serve with a sauce under, made with the above liquid boiled down almost to a glaze, and some cullis. A shoulder or leg of lamb may be done in the