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Classic
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page 141
Pour over a cupful of the broth. Season the whole to taste and place in a
moderately hot oven until the vegetable ingredients are fully cooked.
Serve hot and sliced, use own gravy as sauce.
6. BOILED LAMB (Whole or Part).
ET SEOYUSH.
Ingredients:
Lamb .......................................... 1, fat.
Parsley .............................. 3 to 4 bunches.
Method:
Take a whole lamb, or part of it, and boil in a large vessel, taking the scum
off, and hanging into the water the bunches of parsley during the boiling. When
nearly done, put the whole on a large tray and place in a moderately hot oven,
until all its dampness is evaporated.
Serve hot or cold, with a vegetable salad.
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