Reference > Farmer's Cookbook > LAMB AND MUTTON > Breast of Lamb
  Casserole of Rice and Meat Veal Cutlets  
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Breast of Lamb

Wipe a breast of lamb, put in kettle with bouquet of sweet herbs, a small onion stuck with six cloves, one-half tablespoon salt, one-half teaspoon peppercorns, and one-fourth cup each carrot and turnip cut in dice. Cover with boiling water, and simmer until bones will slip out easily. Take meat from water, remove bones, and press under weight. When cool, trim in shape, dip in crumbs, egg, and crumbs, fry in deep fat, and drain. Serve with Spanish Sauce. Small pieces of cold lamb may be sprinkled with salt and pepper, dipped in crumbs, egg, and crumbs, and fried in deep fat.


CONTENTS · BIBLIOGRAPHIC RECORD
  Casserole of Rice and Meat Veal Cutlets  
 
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