Home › The Principles of Cookery › Lamb, Cold Roast, Stew Of

Lamb, Cold Roast, Stew Of

Cold roast lamb is so very nice with a little mint sauce and mashed potatoes that it seems a pity to warm it up. When it is preferred hot, however, the following is an excellent method of preparing it. Cut the cold meat into thin slices, trim these neatly, and season them rather highly with pepper and a little salt. Dip each piece in finely-grated bread-crumbs which have been moistened in gravy, and strew over them a spoonful or two of finely-minced pickles, such as gherkins, walnuts, etc. Pour over the whole two table-spoonfuls of pickle vinegar and four table-spoonfuls of the gravy of the meat. Put the dish in the oven, and let it remain until quite hot. Garnish with browned potato balls. Serve the meat in the dish in which it was heated, which may be placed in another covered with a napkin. Time, about half an hour to heat. Probable cost, 4d., exclusive of the cold meat. Sufficient, two pounds of cold roast meat for three or four persons.