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Stuffed Lamb Breast with Sorrel

4 servings

Ingredients

• 1 pcs lamb breast
• veal forcemeat (a little)
• butter (a little)
• pan drippings (a little)
• sorrel (a little)

Instructions

1. After deboning the breast, fill it with veal forcemeat, sew it up, braise it gently in butter in a stew pot until tender, then glaze it by basting several times with the pan drippings and placing glowing coals on the lid.
2. When serving, remove the thread and arrange sorrel around it like a vegetable.

Modernized from a treasured 19th-century German cookbook.