Baked Saddle of Lamb. —Having selected a nice saddle of
Lamb, trim off all the pink and superfluous fat, remove the
end of the ribs, the cord, and veins along the back, wipe
and rub the inside with salt, roll the flank under on each
side, and sew it across the middle. Sprinkle pepper, salt,
and flour over, and put it in the baking-pan with the inside
up in order to thoroughly cook the fat. Baste and dredge
it frequently ; when the fat is crisp and brown, turn the
meat and cook the other part, having previously tied a
buttered paper✪ Baked Saddle of Lamb over it. When cooked, put the Lamb on a
hot dish, and serve with rich gravy and mint sauce separately
in sauceboats.
Ballotins of Lamb with Peas. — Bone a shoulder of Lamb
weighing about 2|lb., letting the end bone remain for a
handle ; season with \ table-spoonful of salt and the same
quantity of pepper. Sew it up with string, fasten firmly,
and boil for two or three minutes in the stockpot. After
letting it cool, lard the top with a larding-needle as for a
fricandeau, and place it in a saucepan with a piece of pork
skin, a carrot, and an onion cut in slices. Brown slightly
for six minutes, then moisten with 1 pint of broth and J pint
of Spanish sauce, cook in the oven for forty-five minutes,
take it out, and strain the sauce over 1 pint of hot boiled
green peas✪ Ballotins of Lamb with Peas. Cook for two minutes longer. Place the gar-
nishing on a hot dish, lay the ballotin (after removing the
strings) on the top of the garnishing, and serve.
Barbecued Lamb. — In Italy, a young Lamb only six weeks
or two months old is sometimes roasted whole. It must be
skinned, the fry taken out, and the feet chopped off. The
bones are like gristle, and can be eaten. Sometimes the Lamb
is stuffed with breadcrumbs and sweet herbs, then roasted,
and served with bread sauce, or more frequently with lemon-
juice squeezed over it.
Blanquette cf Lamb. — (1) Remove the meat from two
shoulders of Lamb, cut it into moderate-sized squares, and
steep them in water for one hour. Put the meat in a stewpan,
cover it with a little water or broth and 1 teacupful of white
wine. When the liquid boils, strain the broth through a sieve
into a basin, and let it remain for a few minutes to settle.
Put one chopped onion in a stewpan with a little butter,
and fry till browned ; then mix the meat with it, and fry
them together for a few minutes. Sprinkle in a little flour,
pepper, and salt, and pour in gradually sufficient of the broth
to reach the top of the meat ; add a few cloves and pepper-
corns, some trimmings of mushrooms, a few sprigs of parsley,
and a bay-leaf. Put the stewpan over the fire, and let the
contents boil quickly for ten or twelve minutes, to reduce the
liquor to one -fourth ; then move thef saucepan to the side of
the fire, and finish cooking the meat. When done, skim the
fat off the sauce, stir in three eggs that have been beaten
with a little milk, and continue stirring over the fire till
thick, taking care that it does not boil ; grate in a little
nutmeg✪ Blanquette of Lamb, take the meat out of the stewpan with a fork,
arrange it on a hot dish, strain the sauce over, spi-inkle a
little parsley on the top, and serve.
Page 205 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Baked Saddle of Lamb. —Having selected a nice saddle of Lamb, trim off all the pink and superfluous fat, remove the end of the ribs, the cord, and veins along the back, wipe and rub the inside with salt, roll the flank under on each side, and sew it across the middle. Sprinkle pepper, salt, and flour over, and put it in the baking-pan with the inside up in order to thoroughly cook the fat. Baste and dredge it frequently ; when the fat is crisp and brown, turn the meat and cook the other part, having previously tied a buttered paper over it. When cooked, put the Lamb on a hot dish, and serve with rich gravy and mint sauce separately in sauceboats.
Ballotins of Lamb with Peas. — Bone a shoulder of Lamb weighing about 2|lb., letting the end bone remain for a handle ; season with \ table-spoonful of salt and the same quantity of pepper. Sew it up with string, fasten firmly, and boil for two or three minutes in the stockpot. After letting it cool, lard the top with a larding-needle as for a fricandeau, and place it in a saucepan with a piece of pork skin, a carrot, and an onion cut in slices. Brown slightly for six minutes, then moisten with 1 pint of broth and J pint of Spanish sauce, cook in the oven for forty-five minutes, take it out, and strain the sauce over 1 pint of hot boiled green peas. Cook for two minutes longer. Place the garnishing on a hot dish, lay the ballotin (after removing the strings) on the top of the garnishing, and serve.
Barbecued Lamb. — In Italy, a young Lamb only six weeks or two months old is sometimes roasted whole. It must be skinned, the fry taken out, and the feet chopped off. The bones are like gristle, and can be eaten. Sometimes the Lamb is stuffed with breadcrumbs and sweet herbs, then roasted, and served with bread sauce, or more frequently with lemonjuice squeezed over it.
Blanquette cf Lamb. — (1) Remove the meat from two shoulders of Lamb, cut it into moderate-sized squares, and steep them in water for one hour. Put the meat in a stewpan, cover it with a little water or broth and 1 teacupful of white wine. When the liquid boils, strain the broth through a sieve into a basin, and let it remain for a few minutes to settle. Put one chopped onion in a stewpan with a little butter, and fry till browned ; then mix the meat with it, and fry them together for a few minutes. Sprinkle in a little flour, pepper, and salt, and pour in gradually sufficient of the broth to reach the top of the meat ; add a few cloves and peppercorns, some trimmings of mushrooms, a few sprigs of parsley, and a bay-leaf. Put the stewpan over the fire, and let the contents boil quickly for ten or twelve minutes, to reduce the liquor to one -fourth ; then move thef saucepan to the side of the fire, and finish cooking the meat. When done, skim the fat off the sauce, stir in three eggs that have been beaten with a little milk, and continue stirring over the fire till thick, taking care that it does not boil ; grate in a little nutmeg, take the meat out of the stewpan with a fork, arrange it on a hot dish, strain the sauce over, sprinkle a little parsley on the top, and serve.
Records on this page
Baked Saddle of LambBallotins of Lamb with PeasBlanquette of Lamb