Reference > Farmer's Cookbook > LAMB AND MUTTON > Rechauffé of Lamb
  Barbecued Lamb Salmi of Lamb  
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Rechauffé of Lamb

Brown two tablespoons butter, add two and one-half tablespoons flour, and stir until well browned; then add one-fourth teaspoon, each, curry powder, mustard, and salt, and one-eighth teaspoon paprika. Add, gradually, one cup brown stock and two tablespoons sherry wine. Reheat cold roast lamb cut in thin slices in sauce.


CONTENTS · BIBLIOGRAPHIC RECORD
  Barbecued Lamb Salmi of Lamb  
 
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