Roast Loin of Lamb from Modern Cookery for Private Families by Eliza Acton
Place it at a moderate distance from a clear fire, baste it frequently, froth it when nearly done, and serve it with the same sauces as the preceding joints. A loin of lamb may be boiled and sent t...
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Cooking tools:
- Roasting spit
- Baster
- Wooden spoon
- Pot
- Saucepan
- Whisk
- Chef's knife
- Cutting board
- Serving platter
Ingredients
- butter
- parsley
- loin of lamb
- white cucumber
- mushroom
- white sauce
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