Epigram of Lamb from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
subsection#preparation,Take two breasts of lamb; tie them and put them to boil in soup stock for forty-five minutes. Then drain well and extract all the bones. Press them down with a heavy weight o...
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Ingredients
- 2 Breasts of Lamb
- A Tablespoonful of Salt
- A Teaspoonful of Pepper
- 3 Tablespoonfuls of Butter, or Olive Oil
- Grated Bread Crumbs
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