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Boiled Shoulder of Lamb with Cabbage and Caraway (¼r¼hs Edes

ingredients

serves 10
1 x 2 kg boned and rolled shoulder of lamb
salt
1 tsp caraway seeds
3 green pimentos
250 g quarters of cabbage
20 small turned potatoes
300 ml paprika-flavoured lamb veloute
225 ml soured cream

method

1. Boil 1 x 2 kg boned and rolled shoulder of lamb in salted water with 1 tsp caraway seeds, 3 green pimentos, 250 g quarters of cabbage and 20 small turned potatoes.

2. Serve the sliced meat with the cabbage and boiled potatoes, moistened with the liquor and accompanied by 300 ml paprika-flavoured lamb veloute made from the cooking liquor finished with 225 ml soured cream.

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