(2) Cut some of the best part of breast of Lamb into
about 2|in. squares, wash and dry them, and dredge with flour.
Put 4oz. of butter into a stewpan with 2 table-spoonfuls of
minced fat bacon and a moderate quantity of finely-minced
parsley; let it simmer over the fire for ten minutes, then put
in the pieces of Lamb, with a finely-chopped onion, and salt
For details respecting Culinary Processes, Utensils, Sauces, <kc., referred to, see under their special heads.
806
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Lamb — continued.
and pepper to taste. Simmer at the edge of the fire until
the meat is tender, then stir in the yolks of two eggs that
have been beaten up with the juice of half a lemon and
strained. Turn the blanquette on to a hot dish, garnish
with small croutons of bread delicately browned in butter,
and serve.
Soiled Leg of Lamb. — (1) Dust a leg of Lamb over with
salt, put it in a bowl with sufficient soft water to cover,
make the water acid with a few drops of vinegar or lemon-
juice, and let the Lamb steep for an hour. Afterwards
dry it, dredge with flour, wrap it in a piece of linen, put
it in a saucepan with a bunch of sweet herbs✪ Soiled Leg of Lamb and water
to cover, and boil for an-hour-and-a-half, more or less accord-
ing to the size of the joint. When cooked, remove the cloth,
place the Lamb on a hot dish, garnish with parsley and
thin slices of lemon (see Fig. 1012), and serve.
(2) Cut off the leg of a ewe Lamb (there being more fat
on this), saw off the knuckle, trim it, and remove the thick
skin on the back. Put it into a bowl of warm water, and
soak for fully three hours ; then put it into a saucepan with
water to cover, and boil gently until done, the time required
being determined by the size. When cooked, place the leg on
a dish, and serve hot with white sauce poured over it. A
leg of Lamb should not weigh more than 3|lb., and should
be very fat.
(3) Put a leg of Lamb into a saucepan with sufficient
clear cold soft water to cover, and let it remain for half-an-
hour, with ^ handful of salt thrown over it. Tie it up in a thin
white cloth which has been floured, and boil in water sufficient
to cover it. A good-sized bundle of sweet herbs✪ Boiled Leg of Lamb should be
added. It will be done in about an-hour-and-a-half, and should
be served with spinach or French beans. If required cold,
garnish with sprigs of parsley.
(4) Wipe and trim off the fat of a leg of Lamb, put the
meat in a saucepan, cover with boiling salted water, and let
it simmer till done, allowing twelve minutes for each pound
of meat. When cooked, put the meat on a hot dish, garnish
with parsley, and serve with caper sauce.
(5) Select a small, nicely-shaped leg of Lamb, put it in
boiling salted water, and boil for three-quarters-of-an-hour.
Prepare a sorrel puree, put it on a hot dish, place the leg
of Lamb on it, and serve with caper sauce.
Page 206 · 2 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
(2) Cut some of the best part of breast of Lamb into about 2|in. squares, wash and dry them, and dredge with flour. Put 4oz. of butter into a stewpan with 2 table-spoonfuls of minced fat bacon and a moderate quantity of finely-minced parsley; let it simmer over the fire for ten minutes, then put in the pieces of Lamb, with a finely-chopped onion, and salt
For details respecting Culinary Processes, Utensils, Sauces, <kc., referred to, see under their special heads.
Lamb — continued.
and pepper to taste. Simmer at the edge of the fire until the meat is tender, then stir in the yolks of two eggs that have been beaten up with the juice of half a lemon and strained. Turn the blanquette on to a hot dish, garnish with small croutons of bread delicately browned in butter, and serve.
Soiled Leg of Lamb. — (1) Dust a leg of Lamb over with salt, put it in a bowl with sufficient soft water to cover, make the water acid with a few drops of vinegar or lemonjuice, and let the Lamb steep for an hour. Afterwards dry it, dredge with flour, wrap it in a piece of linen, put
it in a saucepan with a bunch of sweet herbs and water to cover, and boil for an-hour-and-a-half, more or less according to the size of the joint. When cooked, remove the cloth, place the Lamb on a hot dish, garnish with parsley and thin slices of lemon (see Fig. 1012), and serve.
(2) Cut off the leg of a ewe Lamb (there being more fat on this), saw off the knuckle, trim it, and remove the thick skin on the back. Put it into a bowl of warm water, and soak for fully three hours ; then put it into a saucepan with water to cover, and boil gently until done, the time required being determined by the size. When cooked, place the leg on a dish, and serve hot with white sauce poured over it. A leg of Lamb should not weigh more than 3|lb., and should be very fat.
(3) Put a leg of Lamb into a saucepan with sufficient clear cold soft water to cover, and let it remain for half-anhour, with ^ handful of salt thrown over it. Tie it up in a thin white cloth which has been floured, and boil in water sufficient to cover it. A good-sized bundle of sweet herbs should be added. It will be done in about an-hour-and-a-half, and should be served with spinach or French beans. If required cold, garnish with sprigs of parsley.
(4) Wipe and trim off the fat of a leg of Lamb, put the meat in a saucepan, cover with boiling salted water, and let it simmer till done, allowing twelve minutes for each pound of meat. When cooked, put the meat on a hot dish, garnish with parsley, and serve with caper sauce.
(5) Select a small, nicely-shaped leg of Lamb, put it in boiling salted water, and boil for three-quarters-of-an-hour. Prepare a sorrel puree, put it on a hot dish, place the leg of Lamb on it, and serve with caper sauce.
Records on this page
Soiled Leg of LambBoiled Leg of Lamb