fanciful mode of dressing shoulders of Lamb is described by
Dubois, and is worthy of attention, especially from its in-
genuity. Bone three shoulders of Lamb that have part of the
foot adhering- to them, leaving the thin end bone, and sprinkle
salt and pepper inside. Make some quenelle forcemeat with
Lamb or veal, pass it through a sieve, and mix with it half
its volume of salpi^on composed of Lamb’s sweetbreads, cooked
ham, and mushrooms. Stuff the shoulders with the salpi90n,
shape them to an oblong form, truss them with the thin end
bone upright, shaping them as nearly like ducks as possible.
Place them afterwards in a stewpan the same way they are
to be served, cover with warm water, and let it gradually
get hot till the skin is set ; then drain the shoulders, steep
them in cold water, wipe, and lard on both sides the part
that is to form the body of the duck ; surround the thin end
bone of the shoulders with layers of bacon, put them in the
bottom of the stewpan, prepared as for braising, support them
in position with carrots, turnips, or any large vegetable, pour
in broth to reach the top of the shoulders, and boil quickly
for ten minutes. Move the pan to the side of the fire, place
buttered paper over the Lamb, put the lid on, with hot ashes
on the top, and finish braising, basting frequently. When
braised to a good colour, take the shoulders carefully out,
drain, remove the string, and cut them slightly underneath,
thus giving them the required shape. Trim and pare the
top of the bone, imitating the eyes with a tiny round of ham,
put them back to back on a large hot dish, and garnish
with groups of mushrooms and olives. Mix a little white
wine with the cooking-stock, skim off the fat, and add the
liquor of the mushrooms ; boil till reduced to half, thicken
with a little brown sauce, pour some of it in the dish with
the shoulders, and serve, with the rest of the sauce in a
sauceboat.
Fig. 1015. Brochettes of Lamb.
Brochettes of Lamb. — Take a raw leg of Lamb weighing about
31b., remove the bone and pare off the skin, then cut it into
several pieces of equal size. Put them in a vessel with
two very finely-chopped shallots, 1 teaspoonful of chopped
chives, 1 teaspoonful of parsley, and a crushed clove of garlic.
For details respecting Culinary Processes, Utensils , Sauces, &c., referred to, see under their special heads.
808
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Lamb — continued.
Add the juice of half a lemon, 1 table-spoonful of salt, 1 tea-
spoonful of pepper, and ^ teaspoonful of nutmeg'. Let them
steep for about two hours, stirring at times ; then take the
pieces out, run skewers through the centres, interlarding
them with pieces of salt pork, dip the brochettes in bread-
crumbs, and broil for four minutes on each side. Pour J pint
of hot Colbert sauce✪ Brochettes of Lamb into a dish, arrange the brochettes neatly
on this, and serve (see Fig. 1015).
Broiled Breast of Lamb. — (1) Heat a gridiron over a clear
fire, grease it with a little suet or fat, lay the breast of Lamb
on it, and when well done one side turn it and finish cooking
the other. Warm 2oz. of butter, work in a little pepper and
salt, then spread it over the meat. Put the joint on a hot
dish, and serve with mint sauce in a sauceboat. ✪ Broiled Breast of Lamb
Page 210 · 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
fanciful mode of dressing shoulders of Lamb is described by Dubois, and is worthy of attention, especially from its ingenuity. Bone three shoulders of Lamb that have part of the foot adhering- to them, leaving the thin end bone, and sprinkle salt and pepper inside. Make some quenelle forcemeat with Lamb or veal, pass it through a sieve, and mix with it half its volume of salpicon composed of Lamb’s sweetbreads, cooked ham, and mushrooms. Stuff the shoulders with the salpicon, shape them to an oblong form, truss them with the thin end bone upright, shaping them as nearly like ducks as possible. Place them afterwards in a stewpan the same way they are to be served, cover with warm water, and let it gradually get hot till the skin is set ; then drain the shoulders, steep them in cold water, wipe, and lard on both sides the part that is to form the body of the duck ; surround the thin end bone of the shoulders with layers of bacon, put them in the bottom of the stewpan, prepared as for braising, support them in position with carrots, turnips, or any large vegetable, pour in broth to reach the top of the shoulders, and boil quickly for ten minutes. Move the pan to the side of the fire, place buttered paper over the Lamb, put the lid on, with hot ashes on the top, and finish braising, basting frequently. When braised to a good colour, take the shoulders carefully out, drain, remove the string, and cut them slightly underneath, thus giving them the required shape. Trim and pare the top of the bone, imitating the eyes with a tiny round of ham, put them back to back on a large hot dish, and garnish with groups of mushrooms and olives. Mix a little white wine with the cooking-stock, skim off the fat, and add the liquor of the mushrooms ; boil till reduced to half, thicken with a little brown sauce, pour some of it in the dish with the shoulders, and serve, with the rest of the sauce in a sauceboat.
Fig. 1015. Brochettes of Lamb.
Brochettes of Lamb. — Take a raw leg of Lamb weighing about 31b., remove the bone and pare off the skin, then cut it into several pieces of equal size. Put them in a vessel with two very finely-chopped shallots, 1 teaspoonful of chopped chives, 1 teaspoonful of parsley, and a crushed clove of garlic.
For details respecting Culinary Processes, Utensils , Sauces, &c., referred to, see under their special heads.
Lamb — continued.
Add the juice of half a lemon, 1 table-spoonful of salt, 1 teaspoonful of pepper, and ^ teaspoonful of nutmeg'. Let them steep for about two hours, stirring at times ; then take the pieces out, run skewers through the centres, interlarding them with pieces of salt pork, dip the brochettes in breadcrumbs, and broil for four minutes on each side. Pour J pint of hot Colbert sauce into a dish, arrange the brochettes neatly on this, and serve (see Fig. 1015).
Broiled Breast of Lamb. — (1) Heat a gridiron over a clear fire, grease it with a little suet or fat, lay the breast of Lamb on it, and when well done one side turn it and finish cooking the other. Warm 2oz. of butter, work in a little pepper and salt, then spread it over the meat. Put the joint on a hot dish, and serve with mint sauce in a sauceboat.
Records on this page
Brochettes of LambBroiled Breast of Lamb