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📝 Description
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🥘 Ingredients
Leg of lamb, Béchamel sauce, No. 367.
👨🍳 Method
Do not choose a very large joint, but one weighing about 5 lbs. Have ready a saucepan of boiling water, into which plunge the lamb, and when it boils up again, draw it to the side of the fire, and let the water cool a little. Then stew very gently for about 1-1/4 hour, reckoning from the time that the water begins to simmer. Make some Béchamel by recipe No. 367, dish the lamb, pour the sauce over it, and garnish with tufts of boiled cauliflower or carrots. When liked, melted butter may be substituted for the Béchamel: this is a more simple method, but not nearly so nice. Send to table with it some of the sauce in a tureen, and boiled cauliflowers or spinach, with whichever vegetable the dish is garnished.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
This week, I tried my hand at Boiled Leg of Lamb A La Bechamel, a recipe that felt like a trip back in time to Mrs. Beeton's kitchen. I was initially skeptical about boiling lamb, but the gentle simmering process resulted in tender, moist meat that fell apart beautifully. The real surprise came from the Béchamel sauce; I found it surprisingly rich and velvety, a perfect foil to the lamb's subtle flavor. This dish is a weekday win for those who appreciate a bit of nostalgia in their cooking. The preparation time was shorter than expected, and the ingredients were mostly pantry staples. I served it with a side of steamed cauliflower, as suggested, and it was a hit with the family. The next time I'm short on time but long on appetite, I'll definitely be boiling up this vintage delight.
