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LAMB CHOPS.

746. Ingeedients.—Loin of lamb, pepper and salt to taste. Mode.—Trim off the flap from a fine loin of lamb, and out it

into chops about J inch in thickness. Have ready a bright clear fire; lay the chops on a gridiron, and broil them of a nice pale brown, turning them when required. Season them with pepper and salt; serve very hot and quickly, and garnish with crisped parsley, or place them on mashed potatoes. Asparagus, spinach, or peas are the favourite accompaniments to lamb chops.

Time.—About 8 or 10 minutes. Average cost, Is. per lb.

Sufficient.—Allow 2 chops to each person.

Seasonable from Easter to Michaelmas.

LAMB CUTLETS AND SPINACH (an Entree).

747. Ingredients.— 8 cutlets, egg and bread crumbs, salt and pepper to taste, a little clarified butter.

Mode.—Cut the cutlets from a neck of lamb, and shape them by cutting off the thick part of the chine-bone. Trim off most of the fat and all the skin, and scrape the top part of the bones quite clean. Brush the cutlets over with egg, sprinkle them with bread crumbs, and season with pepper and salt. Now dip them into clarified butter, sprinkle over a few more bread crumbs, and fry them over a sharp iire, turning them when required. Lay them before the fire to drain, and arrange them on a dish with spinach in the centre, which should be previously well boiled, drained, chopped, and seasoned.

Time.—About 7 or 8 minutes. Average cost, lOd. per lb.

Sufficient for 4 persons.

Seasonable from Easter to Michaelmas.

Note.—Peas, asparagus, - or French beans, may be substituted for the spinach; or lamb cutlets may be served with stewed cucumbers, Soubise sauce, &c. &c.

LAMB'S FET.

748. iNGEEDrENTS.—1 lb. of lamb's fry, 3 pints of water, egg and bread crumbs, 1 teaspoonful of chopped parsley, salt and pepper to taste.

Mode.—Boil the fry for \ hour in the above proportion of water, take it out and dry it in a cloth; grate some bread down finely, mix with it a teaspoonful of chopped parsley and a high seasoning of pepper and salt. Brush the fry lightly over with the yolk of an egg, sprinkle over the bread crumbs, and fry for 5 minutes. Serve very hot on a napkin in a dish, and garnish with plenty of crisped parsley.

Time.—} hour to simmer the fry, 5 minutes to fry it.

Average cost, lOrf. per lb. _

Sufficient for 2 or 3 persons.

Seasonable from Easter to Michaelmas.

HASHED LAMB AND BROILED BLADE-BOOTS.

749. Ingredients.—The remains of a cold shoulder of lamb, pepper and salt to taste, 2 oz. of butter, about 1 pint of stock or gravy, 1 tablespoonful of shalot vinegar, 3 or 4 pickled gherkins.

Mode.—Take the blade-bone from the shoulder, and cut the meat into col-lops as neatly as possible. Season the bone with pepper and salt, pour a little oiled butter over it, and place it in the oven to warm through. Put the stock into a stewpan, add the ketchup and shalot vinegar, and lay in the pieces of lamb. Let these heat gradually through, but do not allow them to boil. Take the blade-bone out of the oven, and place it on a gridiron over a sharp fire to brown. Slice the gherkins, put them into the hash, and dish it with the blade-bone in the centre. It may be garnished with croutons or sippets of toasted bread.

Time.—Altogether 4 hour. Average cost, exclusive of the meat, Ltd.

Seasonable.—House lamb, from Christmas to March; Grass lamb, from Easter to Michaelmas.

BOAST POKE-Q,TTARTEK OF LAMB.

75°- Ingredients.—Lamb, a little salt.

Mode.—To obtain the flavour of lamb in perfection, it should not be long kept; time to cool is all that it requires; and though the meat may be somewhat thready, the juices and flavour will be infinitely superior to that of lamb that has been killed 2 or 3 days. Make up

the fire in good time, that it may be clear and brisk when the joint is put down. Place it at a sufficient distance to prevent the fat from burning, and baste it constantly till the moment of serving. Lamb should be very

K>EE-QUAETEE OT LAMB. , ,, , .,, . , . 3 ■ J

thoroughly done without being dried up, and not the slightest appearance of red gravy should be visible, as in roast mutton: this rule is applicable to all young white meats. Serve with a little gravy made in the dripping-pan, the same as for other roasts, and send to table with it a tureen of mint sauce, No. 469,

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and a fresh salad. A cut lemon, a small piece of fresh butter, and a little cayenne, should also be placed on the table, so that when the carver separates the shoulder from the ribs, they may be ready for his use; if, however, he should not be very expert, we would recommend that the cook should divide these joints nicely before coming to table.

Time.—Fore-quarter of lamb weighing 10 lbs., if to 2 hours.

Average cost, Wd. to Is. per lb. Sufficient for 7 or 8 persons.

Seasonable, grass lamb1, from Easter to Michaelmas.

BOILED LEG- OF LAMB A LA BECHAMEL.

751- Ingredients.—Leg of lamb, Bechamel sauce, No. 367.

Mode.—Do not choose a very large joint, but one weighing about 5 lbs. Have ready a saucepan of boiling water, into which plunge1 the lamb, and when it boils up again, draw it to the side of the fire, and let the water cool a little. Then stew very gently for about 1| hour, reckoning from the time that the water begins to simmer. Make some Bechamel by recipe No. 367, dish the lamb, pour the sauce over it, and garnish W ith tufts of boiled cauliflower or carrots. When liked, melted butter may be substituted for the Bechamel: this is' a more simple method, but not nearly so nice. Send to table with it some of the sauce in a tureen, and boiled cauliflowers or spinach, with whichever vegetable the dish is garnished.

Time.—lj hour after the water simmers.

Average cost, Wd. to Is. per lb. Sufficient for 4 or 5 persons.

Seasonable from Easter to Michaelmas.

ROAST LEG OF LAMB.

752. Ingredients.—Lamb, a little salt.

Mode.—Place the joint at a good distance from the fire at first, and baste well the whole time it is cooking. When nearly done, draw it nearer the fire to acquire a nice brown colour. Sprinkle a little fine salt over the meat, empty the dripping-pan of its contents; pour in a little boiling water, and strain this over LEG or tiMB.

the meat. Serve with mint sauce and a

fresh salad, and for vegetables send peas, spinach, or cauliflowers to table with it.

Time.—A. leg of lamb weighing 5 lbs., 14 hour.

Average cost, \0d. to Is. per lb. Sufficient for 4 or 5 persons.

Seasonable from Easter to Michaelmas.

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BBAISED LOIN OF LAMB.

753. Ingredients.—1 loin of lamb, a few slices of bacon, 1 bunch of green onions, 0 or 6 young carrots, a bunch of savoury herbs, 2 blades of pounded mace, 1 pint of stock, salt to taste.

Mode.—Bone a loin of lamb, and line the bottom of a stewpan just capable of holding it, with a few thin slices of fat bacon ; add the remaining ingredients, cover the meat with a few more slices of bacon, pour in the tors Of lamb, stock, and simmer very gently for 2 hours;

take it up, dry it, strain and reduce the gravy to a glaze, with which glaze the meat, and serve it either on stewed peas, spinach, or stewed cucumbers. Time.—2 hours. Average cost, lid. per lb. Sufficient for 4 or 5 persons. Seasonable from Easter to Michaelmas.

ROAST SADDLE OF LAMB.

754. Ingredients.—Lamb; a little salt.

Mode.—This joint is now very much in vogue, and is generally considered a nice one for a small party. Have ready a clear brisk

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SADDLE OP LAKB. BIBS OF l.A.UB.

fire ; put down the joint at a little distance, to prevent the fat from scorching, and keep it well basted all the time it is cooking. Serve with mint sauce and a fresh salad, and send to table with it, either peas, cauliflowers, or spinach.

Time.—A small saddle, lj hour; a large one, 2 hours.

Average cost, lOd. to Is. per lb.

Sufficient for 5 or 6 persons.

Seasonable from Easter to Michaelmas.

Note.—Loin and ribs of lamb are roasted in the same manner, and served with the same sauce as the above. A loin will take about \\ hour; ribs, from 1 to ll hour.

BOAST SHOTJLDEB OF LAMB.

755- Ingredients.—Lamb ; a little salt.

Mode.—Have ready a clear brisk fire, and put down the joint at a sufficient distance from it, that the fat may not burn. Keep constantly basting until done, and serve with a little gravy made in the drippingpan, and send mint sauce to table with it. Peas, spinach, or cauliflowers are the usual vegetables served with lamb, and also a fresh salad. /

Time.—A shoulder of lamb rather more than 1 hour.

Average cost, Wd. to Is. per lb.

Sufficient for 4 or 5 persons.

Seasonable from Easter to Michaelmas.

# SHOTJLDEK OP LAMB STUFFED.

756. Ingredients.—Shoulder of lamb, forcemeatNo. 417, trimmings of veal or beef, a onions, i head of celery, 1 faggot of savoury herbs, a few slices of fat bacon, 1 quart of stock No. 105.

Mode.—Take the blade-bone out of a shoulder of lamb, fill up its place with forcemeat, and sew it up with coarse thread. Put it into a stewpan with a few slices of bacon under and over the lamb, and add the remaining ingredients. Stew very gently for rather more than 2 hours. Reduce the gravy, with which glaze the meat, and serve with peas, stewed cucumbers, or sorrel sauce.

Time.—Rather more than 2 hours. Average cost, lOd. to Is. per lb.

Sufficient for 4 or 5 persons.

Seasonable from Easter to Michaelmas.

LAMB'S SWEETBEEADS, LARDED, AND ASPARAGUS

(an Entree).

757- Ingredients.—2 or 3 sweetbreads, 5 pint of veal stock, white pepper and salt to taste, a small bunch of green onions, 1 blade of pounded mace, thickening of butter and flour, 2 eggs, nearly 5 pint of cream, 1 teaspoonful of minced parsley, a very little grated nutmeg.

Mode.—Soak the sweetbreads in lukewarm water, and put them into a saucepan with sufficient boiling water to cover them, and let them simmer for 10 minutes; then take them out and put them into cold water. Now lard them, lay them in a stewpan, add the stock, seasoning, onions, mace, and a thickening of butter and flour, and stew gently for 5 hour or 20 minutes. Beat up the egg with the cream, to which add the minced parsley and a very little grated nutmeg. Put this to the other ingredients; stir it well till quite hot, but do not let it boil after the cream is added, or it will curdle. Have ready some asparagus-tops, boiled; add these to the sweetbreads, and serve.

Time.—Altogether i hour. Average cost, 2s. 6d. to 3s. 6d. each.

Sufficient—3 sweetbreads for 1 entree.

Seasonable from Easter to Miehaelma?.

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