Archive recipe

Braised Breast of Lamb

Name: Braised Breast of Lamb
Ingredients: 1 breast of lamb, or two scrags; 1 sliced turnip; 1 sliced onion; 2 sliced tomatoes; pepper and salt; less than a cupful of stock

A historic Canadian dish of breast of lamb,, turnip, onion, tomatoes and pepper and salt. Adapted from Braised Breast of Lamb, from The Canadian Family Cook Book (1914).

Adapted from Braised Breast of Lamb, in The Canadian Family Cook Book (1914), preserved in the Open Recipe Archive's The Canadian Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/canadian-kitchen/recipes/braised-breast-of-lamb.md.

The dish

2 of 6 items checked

Braised Breast of Lamb

archive.org

2 of 6 items checked · 4 aisles

Produce

1turnipChecked by You
1onion
2tomatoes

Meat & Poultry

1breast of lamb,

Pantry / Durable

less than a cupful of stock

Spices & Seasoning

pepper and saltChecked by You

Cooking Instructions

Lay a breast of lamb, or two scrags, in a broad pot, meat downward
Scatter over this a sliced turnip, a sliced onion, and two sliced tomatoes, with a little pepper and salt
Add less than a cupful of stock, and cook slowly one hour
Turn

Adapted from Open Recipe Archive · The Canadian Family Cook Book (1914; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)