Epigrammes of Lamb. — (1) Boil two breasts of Lamb ;
when tender, drain and bone them, and keep the rib-bones,
then press the meat between two plates till cool. Divide
the breasts into eight pieces, trim them to the shape of
cutlets, sprinkle with salt and pepper, and dip them in
beaten egg and breadcrumbs. Melt some butter in a frying-
pan, put in the cutlets, and fry both sides till brown, sticking
one of the rib-bones in each piece of breast, affixing it to
the pointed end. In the meantime, trim eight Lamb cutlets,
sprinkle with salt and pepper, and fry for twelve minutes
in boiling fat, basting them with a little melted glaze ; put a
paper ruffle on the bone of each, and arrange them alternately
with the pieces of breast on a hot dish. Pour into the pan
in which the cutlets were fried 1 teacupful of white wine ;
when it boils, thicken with ^ pint of reduced bechamel sauce✪ Epigrammes of Lamb,
stir over the fire for a few minutes, then mix in some cooked
mushrooms, cooked Lamb’s brains cut in pieces, and a few
small glazed Lamb's sweetbreads. When boiling, pour the
For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads.
THE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
809
Lamb — continued.
sauce in the middle of the dish on which the cutlets have
been arranged, and serve.
(2) Saw off the breasts of two necks of Lamb, cut and
trim the cutlets, remove the tendons of the breasts, tie the
breasts together, put them in a stewpan with a little stock,
one onion with three cloves stuck in it, and a bunch of sweet
herbs, and braise them. When the meat is tender, drain it, and
take out all the bones, keeping as many as there are cutlets
to add to the breasts when trimmed ; sprinkle a little salt
over the meat, and press it between two plates till cold.
Cut both the breasts of Lamb in pieces the size and shape
of the cutlets, mask them well with reduced German sauce,
dip them in breadcrumbs, then in beaten egg, and bread-
crumb them again. Point the bones at one end with a
sharp knife, and stick them into each piece of breast to
represent a cutlet. Put some lard or dripping in a frying-
pan, and when hot, fry the pieces of breast till nicely
browned all over ; then fry the neck cutlets in clarified
butter. Put a croustade (see Croustades) on a hot dish,
fill it with asparagus peas, arrange the neck and breast
cutlets alternately round it, and serve. The croustade can
be filled with either a macedoine of vegetables, green peas,
or cucumbers, whichever may be preferred.
Lpigrammes of Lamb a la Macedoine. — Tie two breasts
of Lamb together, and boil them in a stockpot for forty-five
minutes. Drain well, then take out the bones, and press the
meat down, placing a heavy weight on it. When quite cold,
cut each breast into three heart-shaped pieces, dip them in
oil or fat, seasoning with 1 table-spoonful of pepper, roll
in breadcrumbs, and broil over a slow fire for four minutes
each side. Take six broiled breaded Lamb chops, prepared
and cooked exactly the same, and serve with J- pint of hot
macedoine or any other garnishing that may be required,
arranging the breasts and chops on the garnishing.
Page 213 · 1 recipe record 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
Epigrammes of Lamb. — (1) Boil two breasts of Lamb ; when tender, drain and bone them, and keep the rib-bones, then press the meat between two plates till cool. Divide the breasts into eight pieces, trim them to the shape of cutlets, sprinkle with salt and pepper, and dip them in beaten egg and breadcrumbs. Melt some butter in a fryingpan, put in the cutlets, and fry both sides till brown, sticking one of the rib-bones in each piece of breast, affixing it to the pointed end. In the meantime, trim eight Lamb cutlets, sprinkle with salt and pepper, and fry for twelve minutes in boiling fat, basting them with a little melted glaze ; put a paper ruffle on the bone of each, and arrange them alternately with the pieces of breast on a hot dish. Pour into the pan in which the cutlets were fried 1 teacupful of white wine ; when it boils, thicken with ^ pint of reduced bechamel sauce, stir over the fire for a few minutes, then mix in some cooked mushrooms, cooked Lamb’s brains cut in pieces, and a few small glazed Lamb's sweetbreads. When boiling, pour the
For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads.
Lamb — continued.
sauce in the middle of the dish on which the cutlets have been arranged, and serve.
(2) Saw off the breasts of two necks of Lamb, cut and trim the cutlets, remove the tendons of the breasts, tie the breasts together, put them in a stewpan with a little stock, one onion with three cloves stuck in it, and a bunch of sweet herbs, and braise them. When the meat is tender, drain it, and take out all the bones, keeping as many as there are cutlets to add to the breasts when trimmed ; sprinkle a little salt over the meat, and press it between two plates till cold. Cut both the breasts of Lamb in pieces the size and shape of the cutlets, mask them well with reduced German sauce, dip them in breadcrumbs, then in beaten egg, and breadcrumb them again. Point the bones at one end with a sharp knife, and stick them into each piece of breast to represent a cutlet. Put some lard or dripping in a fryingpan, and when hot, fry the pieces of breast till nicely browned all over ; then fry the neck cutlets in clarified butter. Put a croustade (see Croustades) on a hot dish, fill it with asparagus peas, arrange the neck and breast cutlets alternately round it, and serve. The croustade can be filled with either a macedoine of vegetables, green peas, or cucumbers, whichever may be preferred.
Epigrammes of Lamb a la Macedoine. — Tie two breasts of Lamb together, and boil them in a stockpot for forty-five minutes. Drain well, then take out the bones, and press the meat down, placing a heavy weight on it. When quite cold, cut each breast into three heart-shaped pieces, dip them in oil or fat, seasoning with 1 table-spoonful of pepper, roll in breadcrumbs, and broil over a slow fire for four minutes each side. Take six broiled breaded Lamb chops, prepared and cooked exactly the same, and serve with J- pint of hot macedoine or any other garnishing that may be required, arranging the breasts and chops on the garnishing.
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Epigrammes of Lamb