ROAST LAMB WITH CHILI PLUM SAU[cut off]

Name: ROAST LAMB WITH CHILI PLUM SAU[cut off]
Yield: Ma[cut off] 12 servings.
Ingredients: 1 (5-6 lb.) leg of lamb; 2-3 tsp. garlic salt; 1/2 c. thinly sliced green onions; 6 Tbsp. butter or margarine; 1 (10 oz.) jar plum [cut off]; 1/2 c. chili sauce; 1/4 c. dry white wi[cut off]; 1 Tbsp. lemon juice; 1 tsp. ground allsp[cut off]; 1 Tbsp. snipped p[cut off]

Maja Christensen

Ma[cut off] 12 servings.

Ingredients

1 (5-6 lb.) leg of lamb
2-3 tsp. garlic salt
1/2 c. thinly sliced green onions
6 Tbsp. butter or margarine
1 (10 oz.) jar plum [cut off]
1/2 c. chili sauce
1/4 c. dry white wi[cut off]
1 Tbsp. lemon juice
1 tsp. ground allsp[cut off]
1 Tbsp. snipped p[cut off]

Method

Remove thin fat covering from surface o[cut off] Rub outside of meat with garlic salt. Place on [cut off] large roasting pan. Roast, uncovered, in 325[cut off] for 2 to 3 hours, or until meat thermometer re[cut off] 140° for rare or 2 1/2 to 3 3/4 hours (160°) f[cut off] medium.
Meanwhile, in a medium saucepan, cook[cut off] in butter or margarine until tender; stir in ja[cut off] sauce, wine, lemon juice and allspice. Bring[cut off] stirring occasionally. Simmer, uncovered, 10[cut off] Baste meat with sauce the last hour of roasti[cut off] When meat is done, reheat sauce and stir in [cut off] Spoon atop roast; pass remaining sauce. Ma[cut off] 12 servings.

Note from the transcription

The right-hand edge of the page is outside the frame: the end of the title and the ends of the right-hand ingredient column and of most method lines are lost. The quantities of the right-hand ingredients are legible; only their trailing words are cut. A hand-drawn pencil oval encloses the right-hand ingredient column (recorded in annotation).

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Photograph of printed page 55 of Butter 'n Love Recipes — The text above is transcribed as printed, including the book’s own misspellings. Some readings on this page are uncertain.

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Described from the item itself. Much of this archive is uncatalogued: where no record exists in the Library of Congress, Open Library, Internet Archive, HathiTrust or the antiquarian trade, the copy shown here may be the only described instance. Transcriptions reproduce the original as printed, including its own misspellings.

Provenance. Darrell Anderson Culinary Archives, item WSCA-DAA-LB-U11, from the Misc: Loose Books photographic survey, frames image00740–image00906. Presented to a "Dave Anderson" — the flyleaf inscription reads "DEC. 2-82? TO DAVE ANDERSON HAPPY COOKING" over a signature that is not legible — and found among Darrell Anderson's loose books; the record does not claim the two names are the same man. No archival box label was photographed. Digitised, transcribed, index cross-checked and quantity-audited on 24 August 2026. The images here are web-sized derivatives at 1400 px on the long edge; the preservation masters are untouched in the archive. One frame, image00842, is a pixel-identical retake of image00841 and is kept in the page list as evidence of the retake, with its two recipes counted once. The book's own eight-page index was transcribed separately and used as an external checklist: 309 index entries against the transcribed corpus. 260 matched directly, 24 did not and were each re-opened against the photograph, and 7 of those turned out to be present under a title the index page had clipped. 17 recipes are genuinely absent — printed in the book, but sitting in the unexposed or out-of-frame part of a bad photograph; they are listed in the bundle's RESCAN-REPORT.md and would be recovered by re-shooting 11 frames. Separately, a 25-recipe sample was re-read field by field: 181 ingredient lines compared, 149 of them carrying an explicit quantity, all 149 correct, none invented.

Rights. Fundcraft Publishing supplied the covers, dividers and printed reference pages; the recipes were contributed by members of the Marvista P.T.S.A. In United States law a recipe's bare list of ingredients is generally not copyrightable, but the compilation and the printed matter around it are. The more pressing issue here is not copyright: 48 recipes are credited to children by name, 19 of them with a school grade. Those children are adults now. Every name is transcribed as printed and each grade is stored in the recipe's contributor_role field, so a credit can be filtered or suppressed without touching the transcription. Treat all 81 names as personal data, not decoration; a page will be taken down on request.

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Butter 'n Love Recipes·Recipes

Ingredients

Method

Note from the transcription

Butter 'n Love RecipesRecipes