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📝 Description
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🥘 Ingredients
The remains of a cold shoulder of lamb, pepper and salt to taste, 2 oz. of butter, about 1/2 pint of stock or gravy, 1 tablespoonful of shalot vinegar, 3 or 4 pickled gherkins.
👨🍳 Method
Take the blade-bone from the shoulder, and cut the meat into collops as neatly as possible. Season the bone with pepper and salt, pour a little oiled butter over it, and place it in the oven to warm through. Put the stock into a stewpan, add the ketchup and shalot vinegar, and lay in the pieces of lamb. Let these heat gradually through, but do not allow them to boil. Take the blade-bone out of the oven, and place it on a gridiron over a sharp fire to brown. Slice the gherkins, put them into the hash, and dish it with the blade-bone in the centre. It may be garnished with croutons or sippets of toasted bread.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried Mrs. Beeton's Hashed Lamb and Broiled Blade-Bone this week, eager to repurpose leftovers in a way that would make my great-grandmother proud. I found the process surprisingly straightforward, despite the vintage instructions. The standout moment was slicing the pickled gherkins — a tangy, retro touch that cut through the richness of the lamb and added a delightful crunch. This dish is perfect for the weeknight cook who wants to transform Sunday's roast into a quick, satisfying supper. The blade-bone, browned under the broiler, added a lovely, crispy contrast to the tender lamb hash. I served it with some toasted bread soldiers, just like I imagined a Victorian child might have. It's a charming throwback that deserves a spot in your modern rotation.
