Epigrammes of Lamb -with Asparagus Points. — Braise a small piece of breast of Lamb, and when cooked take it out of the pan, cut out the bones, put it between two dishes with a weight on the top, and leave until cold. Afterwards cut the Lamb into equal-sized pieces, trim them to a cutlet shape, and fix a bone in each like a cutlet. Trim an equal number of Lamb's cutlets, and fry them. Season the epi- grammes with salt and pepper and a few drops of lemon- juice, dip them in beaten egg, and roll in breadcrumbs, giving a good coating. Put a piece of lard or butter in a frying- pan, and when melted put in the cutlets, and fry until a bright golden brown on either side, draining well as they are cooked. Spread a folded napkin or ornamental dish-paper over a hot dish, arrange the cutlets with the epigrammes in a circle on it, put some boiled heads of asparagus in the centre, garnish with parsley (see Fig. 1017), and serve. Some bechamel sauce mixed with the heads of asparagus will be found an improvement. Fricassee of Lamb.— (1) Cut 21b. of breast of Lamb into square pieces, sprinkle salt and flour over, and brown in a little butter. Put them in a stewpan with one sliced onion✪ Fricassee of Lamb, cover with boiling water, and simmer till the meat is suf- ficiently tender for the hones to slip out easily. Take the Lamb out, remove the bones, strain the liquor, and skim off Lamb — continued. the fat. Boil the liquor again, put in the meat with a little salt and pepper, and stew for a little while longer ; then add lqt. of peas, and simmer for fifteen minutes. When ready to serve, turn the fricassee on to a hot dish. (2) Cut the required quantity of any part of Lamb into rather small pieces ; dip each piece in curd, giving it a good coating, then put them into a frying-pan in which a lump of butter has been dissolved, and fry till browned. Take the pieces of meat out of the butter, put in two or three sliced onions, and fry them. Put the onions and meat in a stew- pan, season with salt and pepper, pour in sufficient water to cover, and simmer at the side of the fire till the meat is tender. Chop the heart and liver of the Lamb, season with salt, and fry in butter. Blanch and peel 1 tcacupful of pis- tachios, wash about half that quantity of currants, and toss them over the fire for a few minutes. Put the liver mixture in a saucepan with 2qts. of clear soup stock, and place it over the fire till boiling. Then move the saucepan to the side, add lib. of well-washed rice, put the lid on, and let it cook gently, adding occasionally, as the moisture becomes absorbed, some of the liquor in which the Lamb has been stewing. When the rice is tender (each grain should be separate), wrap a wet cloth over the lid to prevent the steam escaping, and leave it at the side of the fire till quite dry. Pile the rice in the shape of a dome on a hot dish, arrange the pieces of Lamb over it, pour the gravy round, and serve. The appear- ance of this dish is greatly improved by the dome of rice.

AI-modernized reading of the original text

Epigrammes of Lamb -with Asparagus Points. — Braise a small piece of breast of Lamb, and when cooked take it out of the pan, cut out the bones, put it between two dishes with a weight on the top, and leave until cold. Afterwards cut the Lamb into equal-sized pieces, trim them to a cutlet shape, and fix a bone in each like a cutlet. Trim an equal number of Lamb's cutlets, and fry them. Season the epigrammes with salt and pepper and a few drops of lemonjuice, dip them in beaten egg, and roll in breadcrumbs, giving a good coating. Put a piece of lard or butter in a fryingpan, and when melted put in the cutlets, and fry until a bright golden brown on either side, draining well as they are cooked. Spread a folded napkin or ornamental dish-paper over a hot dish, arrange the cutlets with the epigrammes in a circle on it, put some boiled heads of asparagus in the centre, garnish with parsley (see Fig. 1017), and serve. Some bechamel sauce mixed with the heads of asparagus will be found an improvement. Fricassee of Lamb.— (1) Cut 21b. of breast of Lamb into square pieces, sprinkle salt and flour over, and brown in a little butter. Put them in a stewpan with one sliced onion, cover with boiling water, and simmer till the meat is sufficiently tender for the hones to slip out easily. Take the Lamb out, remove the bones, strain the liquor, and skim off Lamb — continued. the fat. Boil the liquor again, put in the meat with a little salt and pepper, and stew for a little while longer ; then add lqt. of peas, and simmer for fifteen minutes. When ready to serve, turn the fricassee on to a hot dish. (2) Cut the required quantity of any part of Lamb into rather small pieces ; dip each piece in egg, giving it a good coating, then put them into a frying-pan in which a lump of butter has been dissolved, and fry till browned. Take the pieces of meat out of the butter, put in two or three sliced onions, and fry them. Put the onions and meat in a stewpan, season with salt and pepper, pour in sufficient water to cover, and simmer at the side of the fire till the meat is tender. Chop the heart and liver of the Lamb, season with salt, and fry in butter. Blanch and peel 1 teacupful of pistachios, wash about half that quantity of currants, and toss them over the fire for a few minutes. Put the liver mixture in a saucepan with 2qts. of clear soup stock, and place it over the fire till boiling. Then move the saucepan to the side, add lib. of well-washed rice, put the lid on, and let it cook gently, adding occasionally, as the moisture becomes absorbed, some of the liquor in which the Lamb has been stewing. When the rice is tender (each grain should be separate), wrap a wet cloth over the lid to prevent the steam escaping, and leave it at the side of the fire till quite dry. Pile the rice in the shape of a dome on a hot dish, arrange the pieces of Lamb over it, pour the gravy round, and serve. The appearance of this dish is greatly improved by the dome of rice.

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