Читать книгу The New England Cook Book, or Young Housekeeper's Guide - Anonymous - Страница 19

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The shoulder of lamb is good roasted or cooked in the following manner. Score it in chequers about an inch long, rub it over with a little butter and the yolk of an egg, then dip it into finely pounded bread crumbs, sprinkle on salt, pepper and sweet herbs, broil or roast it till of a light brown. This is good with plain gravy or sauce, made in the following manner, with half a pint of the gravy, (or the same quantity of drawn butter,) put a table spoonful of tomato catsup, the juice of half a lemon, a little salt and pepper.