Recipe or source entry
Shoulder of Lamb Grilled
When it happens that you have a cold shoulder, or part of a shoulder of lamb, left from a previous day's dinner, take a knife and score it twice crosswise, by cutting incisions down to the bone; season with pepper and salt, grill it over a clear fire, turning it frequently for about twenty minutes, and when done, dish it up with piquante sauce.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter07/grilled-lamb.html- Legacy revision
8531e8373e9b- Source checksum
74f071133b70ab00faa2505abdd818c175bd1dd7a64a349d7797b9b2c98f0efb- Legacy text checksum
f79c29114f200bc58df936c854a6655229eed613147a9ac8f1d1c61104d4c241
Cite this page
Shoulder of Lamb Grilled. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter07/grilled-lamb.html