Myra's cookery book

Shoulder of lamb Take put the bone. o Forcemeat ... J lb. Stuff the lamb, and sew it up. 3- Bacon A few slices Place in a stewpan. 4... ... Put the meat on the bacon, and cover it with more slices. 5-" Stock I quart ... Pour over the meat. 6... Onions 2 Add. 7... Celery i head ... Add. 8... Herbs A bunch Add. 9... Salt, pepper ... To taste Add. 10... Stew very gently for 2 hours. II... Green peas ... I pint .. Boil separately. 12... Put the peas in a dish, and place the meat on them. 13... ••• •(. ... Reduce and strain the gravj’ and pour over all before serving. lO.-SHOULDER OF I^A^B, glazed. Order. Ingredients. Quantities. Method. I... Shoulder of lamb Bone it, then sew it up, and give it a good shape. 2... Bacon Jib. ... Lard the upper part. 3... ... Put it in a stewpan. 4... Strong meat jelly 2 table spoonsful Add. 5- Onion I stuck with cloves Add. 6... Sweet herbs ... A bunch Add. 7... ... Put on the cover, and let it simmer I hour. 8... ... Take off the cover, and put the stew- pan in the oven. 9... ... Baste every 10 minutes to glaze the meat. 10... ... Serve with Bechamel s.auce. LAMB. 131 ll.-LAMB CUTLETS, French receipt. Order. Ingredients. Quantities. Method. I... Lamb cutlets 1 2 lbs. ... Flatten with a knife. 2... Butter ilb. ...I Melt in a frying-pan over a slow fire. 3-" S.alt Sprinkle over. 4... * ... Brown the cutlets in the pan. 5... ... ... Take out the cutlets and let the butter cool in the pan. 6... Yolks of eggs 2 Beat up and pour gently into the butter, stirring with a wooden spoon. Dip the cutlets in the pan. 7... . . • . • * ••• 8... Bread crumbs ... Take the cutlets out of the pan and dip into the crumbs. g... ... ... Place the cutlets on a gridiron. 10... ... ... Turn, and serve when nicely browned. II... Slices of lemon ... Serve with the cutlets. ] L2.-LAMB CHOPS. Order. Ingredients. Quantities. Method. I... Chops from the loin Let them be about J inch thick. 2... Broil over a clear fire. 3'" Pepper and salt When they are done, sprinkle over. 4... Mashed potatoes A mould Put in a hot dish. 5... Place the chops leaning against the potatoes, and serve hot. 13.-LAMB CUTLETS, wtV/t French beans. Order. 1 Ingredients. Quantities. Method. I... Cutlets 2... Salt and pepper 3--- Butter 4... Fr.ench beans 5... ... 2 oz. ... Trim them neatly. ... Sprinkle over. ... Melt and fry the cutlets in it. ... Boil separately. ... Put the beans in the centre of the dish, and arrange the cutlets around it. o‘ker vegetables, such as peas or asparagus, can be served with lamb 133 MYRA’S COOKERY BOOOK. 14.-LAMB’S FRY. Order. Ingredients. Quantities. Method. I... Lamb’s fry ... I lb. ... Boil 15 minutes. 2... ... Drain dry. 3” Yolk of egg ... I 1 4... Bread crumb mixed with chopped 4 oz. , Dip the fry into the egg, then into the bread, litc. parsley • 5... Pepper and salt ... Sprinkle over. 6... ... ... Fry till it is a nice colour (about 5 minutes). 7... • . . • . . ... ... Serve on a folded napkin. 8... Fried parsley Put round the fry. 15.-RAG0UT OF LAMB. Order. Ingredients. Quantities. Method. I... Cold roast lamb Ijlb. ... Cut in neat slices and trim. 2... Salt I Sprinkle over. 3 — Pepper ... 4... Butter