Lamb Cutlets with Stewed Peas. — Cut the best part of
a neck of Lamb into cutlets, and trim them ; put 3 or 4
breakfast-cupfuls of young freshly-shelled green peas in a
stewpan with a large lump of butter, dust over with salt
and pepper, and toss them over the fire for a few minutes.
Tie a few lettuce-leaves up with a few sprigs of parsley,
put them in with the peas, adding two or three small onions✪ Lamb Cutlets with Stewed Peas,
and stew the whole until the peas are tender. Season the
cutlets on both sides with salt and pepper, brush over with
a paste-brush dipped in warmed butter, lay them on a double
gridiron, and broil in front of a clear brisk fire. When the
peas are cooked, remove the onions and lettuce, toss them
up with 1 or 2 table-spoonfuls of finely-minced parsley, and
pile them in the centre of a hot dish. Arrange the cutlets
round the peas, garnish the edge of the dish with fried
parsley, and serve.
Lamb Pie. — (1) A very elaborate method of making this is
given as follows : Select two necks of fat Lamb, bone
them, cut away all the sinewy part, divide the meat into
squares about lin. thick, put it into a basin with a little
blanched bacon and cooked ham also cut in squares, pour
a little Madeira over, and let the meats soak for one hour.
Cut the meat off two shoulders of Lamb, pare and chop it
finely, and mix with it an equal quantity of fresh bacon, also
finely chopped ; sprinkle plenty of pepper, salt, and spices
over, pound for a few minutes in a mortar, then turn all
into a basin again. Take three parts of the prepared force-
meat, and roll it out to an oblong, square-cornered flat. Put
three parts of a prepared short-paste made with ljlb. of
flour on a baking-sheet, spread a thick layer of the forcemeat
in the centre, then put lengthwise the fillets of Lamb, bacon,
and ham well mixed up ; cover the meats with a thin layer
of the forcemeat, and continue thus, building the pie in a
dome-like shape till all the meat is used, the last layer
being forcemeat. Fold over it the four edges of the paste,
and cover the top with a flat of puff paste, moistening the
edges slightly so that one will adhere to the other ; brush
the pie over with beaten egg, score it with the point of a
knife, make a slight opening in the top, and put the pie
in the oven, covering it with paper after it has been in
ten minutes. Bake for an-hour-and-a-half. When baked,
For details respecting Culinary Processes, Utensils, Sauces, c fee., referred, to, see under their special heads.
THE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
813
Lamb — con tinued.
take the pie out of the oven, leave it for a-quarter-of-an-
hour, then pour in J pint of cold liquid aspic jelly. Leave
the pie till quite cold before serving-.
(2) Bone the two sides of a loin of Lamb, cut the meat
in slices, trim, pare, and sprinkle salt and pepper over them ;
put some thin slices of raw ham at the bottom of a pie-
dish, sprinkle a little cayenne pepper over them, then put
in the pieces of Lamb. Cut some hard-boiled eggs in halves,
lay them on the top of the Lamb, pour in to half the height
of the meat some rich cold gravy, cover the pie with either
a puff or short-paste, put it in the oven for ten minutes,
then cover it with paper ; put it back, and bake for one
hour. When ready to serve, take the paper off, and put
the pie-dish on a flat dish. This is best eaten hot. ✪ Lamb Pie
Page 223 · 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
Lamb Cutlets with Stewed Peas. — Cut the best part of a neck of Lamb into cutlets, and trim them ; put 3 or 4 breakfast-cupfuls of young freshly-shelled green peas in a stewpan with a large lump of butter, dust over with salt and pepper, and toss them over the fire for a few minutes. Tie a few lettuce-leaves up with a few sprigs of parsley, put them in with the peas, adding two or three small onions, and stew the whole until the peas are tender. Season the cutlets on both sides with salt and pepper, brush over with a paste-brush dipped in warmed butter, lay them on a double gridiron, and broil in front of a clear brisk fire. When the peas are cooked, remove the onions and lettuce, toss them up with 1 or 2 table-spoonfuls of finely-minced parsley, and pile them in the centre of a hot dish. Arrange the cutlets round the peas, garnish the edge of the dish with fried parsley, and serve.
Lamb Pie. — (1) A very elaborate method of making this is given as follows : Select two necks of fat Lamb, bone them, cut away all the sinewy part, divide the meat into squares about lin. thick, put it into a basin with a little blanched bacon and cooked ham also cut in squares, pour a little Madeira over, and let the meats soak for one hour. Cut the meat off two shoulders of Lamb, pare and chop it finely, and mix with it an equal quantity of fresh bacon, also finely chopped ; sprinkle plenty of pepper, salt, and spices over, pound for a few minutes in a mortar, then turn all into a basin again. Take three parts of the prepared forcemeat, and roll it out to an oblong, square-cornered flat. Put three parts of a prepared short-paste made with ljlb. of flour on a baking-sheet, spread a thick layer of the forcemeat in the centre, then put lengthwise the fillets of Lamb, bacon, and ham well mixed up ; cover the meats with a thin layer of the forcemeat, and continue thus, building the pie in a dome-like shape till all the meat is used, the last layer being forcemeat. Fold over it the four edges of the paste, and cover the top with a flat of puff paste, moistening the edges slightly so that one will adhere to the other ; brush the pie over with beaten egg, score it with the point of a knife, make a slight opening in the top, and put the pie in the oven, covering it with paper after it has been in ten minutes. Bake for an hour and a half. When baked,
For details respecting Culinary Processes, Utensils, Sauces, c fee., referred, to, see under their special heads.
Lamb — con tinued.
take the pie out of the oven, leave it for a quarter of an hour, then pour in J pint of cold liquid aspic jelly. Leave the pie till quite cold before serving.
(2) Bone the two sides of a loin of Lamb, cut the meat in slices, trim, pare, and sprinkle salt and pepper over them ; put some thin slices of raw ham at the bottom of a piedish, sprinkle a little cayenne pepper over them, then put in the pieces of Lamb. Cut some hard-boiled eggs in halves, lay them on the top of the Lamb, pour in to half the height of the meat some rich cold gravy, cover the pie with either a puff or short-paste, put it in the oven for ten minutes, then cover it with paper ; put it back, and bake for one hour. When ready to serve, take the paper off, and put the pie-dish on a flat dish. This is best eaten hot.
Records on this page
Lamb Cutlets with Stewed PeasLamb Pie