"Loin of lamb" Quotes from Famous Books
 ... since the last, so as I am fain to lay by several books to make room for better, being resolved to keep no more than just my presses will contain. At noon to dinner, my wife coming down to me, and a very good dinner we had, of a powdered leg of pork and a loin of lamb roasted, and with much content she and I and Deb. After dinner, my head combed an hour, and then to work again, and at it, doing many things towards the setting my accounts and papers in order, and so in the evening Mr. Pelling ...
— Diary of Samuel Pepys, Complete • Samuel Pepys
... good puff paste; then cut a loin of lamb into chops, and season with salt and nutmeg; lay a paste over the bottom of your dish; put in your chops, with a handful of currants washed and picked very clean; lay on your lid, and bake it. When it comes from the oven, take off the lid nicely, and pour over ...
— The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, • Mary Eaton
... rotisseur, I am inclined to think one may also, by remembering one or two things, become a very good "roaster" (to translate the untranslatable), especially in our day, when the oven has taken the place of the spit, although a great deal of meat is spoiled in roasting; a loin of lamb or piece of beef, that comes to the table so pale that you can't tell whether it has been boiled or merely wilted in the oven, is an aggravation so familiar, that a rich brown, well-roasted joint is generally a surprise. ...
— Culture and Cooking - Art in the Kitchen • Catherine Owen |
