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.