Broiled Lamb Recipe

Recipe for broiled lamb.

Take off the lamb shoulder and lay it upon the gridiron with the breast; cut in two parts, to allow for the lamb's cooking; put a tin sheet on top of the meat, and a weight upon that; turn the lamb meat around frequently to prevent its burning; turn over as soon as cooked on one side; ensure that the pot is evenly placed over the flame, so that all parts may cook alike; when cooked , season with butter, salt and pepper, exactly like the beef steak recipes. It takes a good amount of cooking time to broil lamb well; but when cooked it will be found to be equal to broiled chicken, the flavor being more delicate than when cooked otherwise. Serve broiled lamb with cream sauce, made like this:

Heat a tablespoon of butter in a saucepan, add a teaspoon of flour and stir until perfectly smooth; then add, slowly stirring in, a cup of cold milk; allow it to boil once, and season to taste with salt and pepper and a teaspoon of finely chopped fresh parsley. Serve broiled lamb in a gravy boat, all hot.