Home › The Principles of Cookery › Lamb, Loin of, Braised

Lamb, Loin of, Braised

Take a loin of lamb, skewer down the flap, and cover it all over with slices of fat bacon. Put it into a braising-pan, or, failing this, a saucepan, a nearly as possible its own size, with a closely-fitting lid, and pour over it a pint of good stock. Add half a dozen young carrots, a bunch of young onions, a blade of mace, two bunches of parsley, one bunch of thyme, a tea-spoonful of salt, and three or four peppercorns. Simmer very gently until the meat is done enough. Take it out, drain and dry it, reduce the sauce to a glaze, and brush this over the meat. Serve the lamb on a hot dish, and with it some green peas, spinach, or asparagus. Time, two hours. Probable cost, 1s. per pound. Sufficient for four or five persons.