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Roast Lamb, Danish Style


Remove the fell and sprinkle with salt and pepper. Cook in a shallow pan for one hour at 3500 F, then drain off the fat. Combine an onion, a carrot and a stick of celery, all thinly sliced, with a bay leaf and 1-1/2 cups of beer and pour over the roast. Return to oven and cook at same temperature for about 2-1/4 hours, basting frequently.

Strain the gravy and thicken. (garnish with cooked pepper, squash rings, orange slices and mint jelly. And serve with beer, of course.)




STACKS, The Art of Vertical Food

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