Braised Breast of Lamb.
Foreign meat will do nicely for this purpose. Take a breast of lamb, remove tbe skin, and put the meat into boiling water for a few minutes. Th-en take it out. and drain away the water l/et the mea.f cool, then put into a pan with about half-n-pint of stock, some thin slices of lemon peel, and a few slices of bacon Add pepper and salt., two chopped onions. a bay leaf, and a few young carrots Parsley, thyme, mint, or any savoury* herbs you like may be added to give a flavour. Simmer all very gently until thoroughly tender. Boiled macaroni may be served witb this dish if liked.
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Bibliographic details
Bruce Herald, Volume XXX, Issue 3099, 15 September 1899, Page 6
Word Count
114Braised Breast of Lamb. Bruce Herald, Volume XXX, Issue 3099, 15 September 1899, Page 6
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