Roast Lamb
Origin: Hartford, Connecticut
Source: Amelia Simmons, 1796
Ingredients
- lamb
- butter
- flour
- salt
- parsley
Instructions
- Lay the lamb to a clear, steady fire that will not need tending.
- Baste with butter and dust on flour.
- Baste again with the dripping.
- Just before taking it up, add more butter and sprinkle with a little salt and finely shredded parsley.
- Serve with salad, green peas, fresh beans, cauliflower, or asparagus.