Text 10443, 68 rader
Skriven 2011-05-07 16:54:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: LAMB  10507
===================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> Having been brought up on Saturday roast lamb with mint sauce every
 GJ> week, when I discovered the joys of studding cloves of garlic into the
 GJ> joint, it changed my life, and that of my family.

 JW> And don't forget the rosemary! I like mint sauce (but not sweet
 JW> mint jelly) with lamb about once a year.

As the house had a whole front hedge of rosemary, it was used
occasionally.  The mint sauce was always freshly made, and served in a
sauce jug.  Mint jelly was quite unknown in those days.
 
 GJ> I would suggest cooking the lamb rare, to your taste, then
 GJ> cutting off the fat, frying or roasting it like mad and
 GJ> returning it to the dish.

 JW> Sounds good to me!

Now we just have to get Michael, or someone, to try it...

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BAKED LAMB
 Categories: Lamb, Australian
      Yield: 1 Servings
 
           Lamb- leg or shoulder
 
  Prepare the oven and light the fire in plenty of time to have it hot.
  
  Weigh the meat; wipe it all over with a damp cloth; calculate the time
  required to cook it.
  
  Prepare the meat. If it is a loin of mutton or lamb, remove the outer
  skin [not the fat], and tie the loin into a nice shape. If a shoulder
  or forequarter of mutton, it will need to be firmly tied into shape.
  Put 3 good tablespoons of dripping in a baking dish. Place the meat
  stand in the dish. Place the meat on the stand. Put it in the hottest
  part of the oven. After 10 minutes decrease the heat. Baste the meat
  every 15 minutes [pour some of the hot fat over the meat whilst it is
  cooking].
  
  When the meat is cooked lift it on to a hot meat dish. Pour nearly
  all the fat out of the baking dish, leaving about one tablespoonful.
  Add one heaped dessertspoonful of flour, half a teaspoonful of salt,
  and a little pepper. Fry till a nice, rich brown; stir well. Add half
  a pint of stock or water, and stir till boiling; boil for 3 minutes.
  Strain the gravy into a gravy boat. Serve meat and gravy hot.
  
  NOTE-1. Vegetables may be baked in the dish under the meat whilst it
  is cooking.
  
  NOTE-2. Thin gravy is usually served with red meats. It is made in
  the same way as thick gravy, but the flour is reduced to 1
  tablespoonful.
  
  From: MANUAL OF DOMESTIC ART [COOKERY] By: EDUCATION DEPARTMENT OF
  SOUTH AUSTRALIA [1932] Price: 1 shilling and sixpence Typed by: KEVIN
  JCJD SYMONS
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)